Saturday, January 5, 2013

Why is Little Sprouts Milk, Yogurt, and Kefir so Creamy?

Incredibly smooth and creamy is one way to describe our milk, yogurt and kefir.  The yogurt is naturally thick without added gel or stiffeners, and the milk has an incredibly smooth soft flavor and texture.  How is this possible? This picture tells all:

This is a half gallon of milk that was left untouched in the fridge for about 3 weeks as an experiment. When milk sits undisturbed, the cream separates out and floats to the top.  With cow milk this happens almost overnight, but goat milk takes much much longer. We wanted to see just how much cream is in our goat's milk so we let this set.  Look closely and you will see the cream line just about half way down the jar. This means that the cream content is just about 50%.  Not bad! You can also see the thick cream across the top edge. It is really thick!

Cream in milk is what makes it taste, well, creamy. It it what makes the yogurt and kefir thick and smooth. Cream is the magic. Not only is this tasty but also naturally healthy. Goat milk is highly digestible and nutritious compared to cow milk. In fact, most people allergic to cow milk can drink goat milk without a problem. 

How do we achieve nearly 50% cream content? I cant say I am an expert, but it seems to be a combination of breeds and feeds.  We use a combination of Nigerian dwarf and mini Nubian breeds in a tightly controlled ratio. They are fed a majority of organic non-gmo alfalfa and grains (only as a treat), plus plenty of wild brush.  We are also very diligent about keeping the bucks away from the milkers, and quick cooling to prevent any "goaty" flavor. 

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