Many of our customers ask why we can’t provide exact numbers for items such as milk protein content or fat in our cheeses, yogurts, kefirs, and total dairy. The answer is simple: we make traditional dairy the old-fashioned way, by hand, using whole organic sheep milk from our own flock. We do not standardize or alter the milk in any way – we don’t remove cream, dilute with skim milk, or adjust fat to a set percentage. This means the nutritional content (like fat and protein) can vary naturally from batch to batch. Unlike industrial dairies that blend and process milk to meet the exact numbers consistently, we let nature run its course. The result is authentic, rich, and wholesome sheep dairy. However, it also means we cannot pinpoint a single, constant calorie or fat value for our products.
In this article, we’ll explain what it really means to milk animals and make dairy products by hand in a traditional way, and why every bottle of yogurt, wheel of cheese, or cup of milk is a little different (in a good way!). We promise we’re not trying to mislead you – in fact, we want to be extra transparent about how real sheep dairy behaves. Let’s dive into the many factors that can influence the nutrition in our products and why we celebrate these natural variations.
Our Traditional Sheep Dairy vs. Standardized Milk
At our farm, we take a “nothing added, nothing removed” approach to making sheep milk products. This is the essence of traditional sheep dairy. In contrast, large commercial dairies typically “standardize” milk to achieve consistent fat and protein levels. For example, a factory might separate cream from cow’s milk and then blend it back in precise ratios to get 3.25% fat milk every time. They can then tell you exactly how many grams of fat are in each cup. We don’t do that with our sheep milk. We use milk in its natural form – with all the cream and dairy protein that our East Friesian sheep produce. This means one day’s milk might be a bit richer or creamier than the next. We think that’s a wonderful thing!
By not skimming or homogenizing, we preserve the full quality of our organic sheep milk. You get all the goodness. And yes, sometimes a layer of cream on top of the yogurt. Our sheep milk is naturally high in protein and fats compared to cow’s milk. In fact, sheep milk is often considered a high-protein milk – it can have nearly double the protein of whole cow milk per serving. (That’s why many people believe it is a protein milk ideal for making high-protein yogurt and cheese.) But this richness isn’t a fixed number – it fluctuates with nature. We embrace this authenticity. It’s the trade-off for giving you real sheep dairy with nothing taken out or watered down.
In short, we cannot provide you with an exact fat or calorie count because we don’t engineer our milk to be identical every time. Instead, we focus on quality – healthy, pastured sheep and time-honoured cheesemaking – and accept the minor nutritional variations as part of the charm of traditional dairy.
Why NATURAL Sheep Milk Composition Varies Day to Day
Milk is a living, natural substance, and many factors affect its composition. We want to shed light on why the milk from our sheep isn’t the same every day. Here are the key reasons our organic sheep milk (and therefore our yogurt, kefir, and cheese) can vary in fat, protein, and other nutrients:
Sheep Breed and Genetics
The breed of SECRET LANDS FARM (SLF) sheep plays a big role in milk composition. Our flock consists of East Friesian sheep – a breed renowned for producing an abundance of milk. East Friesians are often referred to as the Holsteins of the sheep world, known for their high milk yield. Higher milk yield breeds tend to have slightly lower fat percentage compared to some other sheep breeds that produce less volume (they naturally trade a bit of fat for quantity). By contrast, other breeds, such as Awassi or Lacaune, have different milk profiles.
What does this mean for you? It means our East Friesian sheep milk is abundant and still rich, but the exact percentage of fat or protein is influenced by genetics. We don’t control genetics (and we wouldn’t want to) – we let our ewes be themselves. Each ewe is a little different, too – even within the same breed, there’s individual variation. Some sheep naturally produce milk that is a bit creamier, while others produce milk that is a bit leaner. We keep a mixed herd, and we pool all the milk together each day, so you get an average of all our ladies’ contributions.
Season and Lactation Cycle
Sheep (like most animals) only produce milk after giving birth, and only for a limited lactation season. We milk our ewes according to their natural cycle, which typically occurs from February through November. During this period, the milk’s composition changes over time. Early in lactation (just after the lambs are born), milk tends to be more abundant but a bit less fatty as the ewes are feeding growing lambs. Later in the season, as milk yield tapers off, the milk often becomes more concentrated in fat and protein.
It’s well known in dairy science that milk fat and protein percentages hit their low point in mid-lactation (when yield is highest) and then increase toward late lactation. Additionally, seasonal changes play a role. In the heat of summer, for instance, sheep may drink more water and experience heat stress, which can cause a slight dilution of milk and a reduction in fat content. In fact, dairy cows’ milk fat is typically about 0.4% lower in the hot summer months than in cooler winter months. We see similar effects with our sheep.
Conversely, in autumn, as the weather cools and sheep prepare for breeding, their milk often becomes creamier. One scientific study on small farms found milk fat and protein were highest in autumn and winter, and lowest in spring and summer, due to changes in feed and climate. This makes sense – spring’s lush grass boosts volume but can lighten the milk, while late-season hay or dried forage (and pregnancy hormones kicking in) can boost solids. Because we only milk within the natural window (no off-season production), you will naturally get a richer cheese and yogurt toward the end of the year than you might in April. We think aligning with nature’s rhythms is worth these variations.
Diet on Pasture
SLF’s sheep graze outdoors under the open sky, eating clean food that we grow ourselves. They are on pasture much of the milking season, nibbling a variety of grasses, clover, wild herbs, and flowers. This diverse diet is excellent for flavour. The concept of terroir applies to dairy, where the taste of the milk reflects the unique characteristics of the land. It also impacts nutrition. What a sheep eats directly influences the milk’s nutrient profile.
For example, fresh spring pasture is high in moisture and sugars, while late summer grasses might be drier and more fibrous. The herbs in our fields (like alfalfa, chicory, dandelion, etc.) can increase specific vitamins or healthy fats in the milk. If on a given day the flock munches a lot of clover, that milk might have a different fatty acid profile than the day they devour more orchard grass. We do not feed any silage or strange feed. It’s all natural grazing, supplemented with hay or grains as needed. So the milk truly mirrors the seasonal forages.
This is organic sheep milk in its purest form, and nature’s menu changes by the day and week. The benefit is richer nutrients and flavours (you might even notice subtle flavour notes in our cheeses, depending on the season!). The trade-off is that the exact protein or fat content isn’t uniform. One week, the milk might test a bit higher in protein because the ewes ate protein-rich herbs; another week, it might dip slightly if they ate more watery grass. Large farms often keep the diet constant (or even feed processed feed) to flatten these differences – but our philosophy is to let sheep be sheep. They roam and choose what they like from the pasture, and we celebrate the natural diversity in their diet.
Weather and Water Intake
Believe it or not, weather can affect milk composition, too. We’ve observed that on mornings when the grass is dewy or after a rain, our sheep ingest extra water while grazing. This can lead to milk having a higher water content (a bit more hydrated dairy). On the other hand, during a very dry spell when the pasture is parched, the sheep’s feed is essentially “concentrated” and they might produce slightly less milk but with more solids in it.
Temperature is another factor. As mentioned, hot weather can reduce the percentage of fat and protein in milk due to heat stress. Our region (North-Western Ontario) can have pretty warm summers, and we see the ewes panting a bit in July. Their milk can thin out during a heat wave. Conversely, during cool, pleasant weather, they are comfortable and put more energy into milk production. We also adjust their water and shade to keep them happy, but some effects of the weather are inevitable.
A rainy week vs. a dry week can make a difference in the milk. These are subtle differences (you might not notice them just by looking), but they can be detected in lab tests of milk fat or in how a cheese forms curds. We find it fascinating that even Mother Nature’s mood (rain, sun, heat, humidity) leaves a signature on our dairy. It’s all part of being a truly natural, farmstead dairy.
Mixing of Milk from the Whole Flock
Each morning and evening, when we milk, we do not separate the milk by individual sheep. Instead, all the milk is poured into the same container (the milk can or barrel) and then cooled, after which it is used to make our products. This practice of pooling milk is common on farms – it gives a more consistent blend for that day’s milking. By mixing milk from all ewes together, the nutrient variations from one sheep to another balance out to some extent. For example, if one ewe’s milk was a bit low in fat that day and another’s was extra rich, in the bucket they even out. So within a single day’s batch, you’ll get an average fat content. However, the next day’s milk might be different depending on all the factors we’re listing here.
We don’t have enough sheep to segregate milk by groups or to standardize between days (nor would we want the extra processing). So, each day’s milking is unique. Think of it like a vintage of wine – today’s “vintage” of milk reflects everything the sheep experienced in the last 24 hours. Tomorrow will be a new vintage! This is why two batches of yogurt made on different days might test with, say, 0.2% difference in protein or a slight variation in natural creaminess. It’s all real and unadjusted.
Individual Health and Lactation Stage
Another layer of variation is the stage of lactation for each sheep, as well as their individual health and output. Just as human moms might breastfeed for different durations, each ewe has her own timeline. Some of our sheep will produce milk for the full 8-9 month season; others start to “dry off” earlier. As a ewe’s milk supply tapers off toward the end of her lactation, her milk can actually become more concentrated (because the volume drops, but the nutrients don’t drop as fast). If a few ewes in the herd are in late lactation, they could be contributing richer milk to the pail than those in mid-lactation.
Additionally, if a ewe consumed wild apples or experienced minor stress, it could impact her production that day. We keep our flock in excellent health and spirits (free-ranging, with no hormones or forced milking), so the variations are natural. Age and parity (how many lambs a ewe has had) can matter too – older ewes sometimes have different milk composition than first-timers. All these animal-specific factors add up. Because we pool milk, we obtain an average for the herd. However, the herd’s composition changes throughout the season as individuals peak or drop off.
Why Sheep Milk Nutrition Varies
Scientific research backs this up. Milk composition is influenced by several factors, including season, stage of lactation, feeding regimen, milking interval, breed, and age of the animal. Those are precisely the things we’ve discussed. We like to be open about this: on an artisanal farm, milk is not a uniform factory input. It’s a nuanced, living product.
With all these factors – breed, season, diet, weather, individual differences – you can see why the milk fat, protein, and even vitamin levels are not identical day-to-day. There is one consistently accurate thing. Our sheep’s milk is rich and nutrient-dense overall. Sheep milk generally contains much higher fat and protein than cow’s milk, so you’re always getting a wholesome, creamy product. (For example, a cup of our sheep milk might have around 13–15 grams of protein, whereas a cup of cow milk has about 8 grams. That’s why our yogurt and sheep milk cheese are so satisfying – they’re naturally high in dairy protein. But within that overall richness, the exact numbers fluctuate with nature. We prefer to honour nature’s variability rather than force it into a constant mould.
Fermentation & Cultures: Why Each Yogurt and Kefir Is One-of-a-Kind
The adventure doesn’t stop once the milk is in the bucket – in fact, it gets even more interesting when we turn that milk into yogurt, kefir, or cheese. We use living cultures and traditional fermentation, which introduces another layer of delightful variability. Let’s talk about why two bottles of our kefir might not be exactly the same. Or why one batch of yogurt might taste slightly tangier than another. This is the magic of real cultured dairy.
Kefir – A Living Colony in Your Bottle
Our kefir is made with real kefir grains – a symbiotic culture of bacteria and yeast. Think of kefir grains as a “microbial zoo” that we add to the milk, which then ferments the lactose (milk sugar) and produces all those probiotic goodies. Here’s the thing: kefir is very much alive, and each batch of kefir can develop a bit differently. The mix of microbes in kefir grains can vary between batches due to subtle factors such as temperature, fermentation time, or even the handling of the grains. In fact, scientists note that the microbial flora in kefir isn’t identical every time. If the grains float up or clump differently, some yeast might dominate in one bottle versus another.
We ferment our kefir in small batches for approximately 48 hours. Even within the same batch, two bottles bottled separately can continue to ferment at their own pace. By the time you open them at home, one bottle might be slightly more fizzy or sour than another. That’s not a defect – that’s real kefir! Commercial kefir brands often filter or stop fermentation early to standardize the taste (and sugar content).
Kefir Nutrition: Alive and Always Changing
We let our kefir continue fermenting right up to bottling, ensuring it remains as potent and authentic as possible. This means that the flavour and even the exact probiotic count can vary slightly. It also means the nutrition can shift. As kefir cultures “eat” the lactose, they produce more acids and even consume a portion of the sugars, possibly altering some fats. While we can estimate, for example, the protein content or fat in yogurt, we don’t have a precise number for each bottle of kefir because one might ferment a few hours longer or at a warmer temperature than another, slightly altering its profile.
We’ve even experienced a wild summer where the ambient humidity was so high that our kefir carbonated more than usual. Some jars became effervescent and would “pop” on opening, almost like a light sparkling beverage! It was a surprise (and a lesson in how fermentation interacts with weather). Rest assured, we monitor each batch for quality and safety. The variations are only in taste or mild nutrient differences, not in wholesomeness.
Yogurt and Cultured Milk
Our yogurt is made with real yogurt cultures (beneficial bacteria) and our sheep milk – nothing else. We don’t add milk powders, thickeners, or stabilizers that industrial brands use to ensure every cup of yogurt is identical. As a result, each batch of yogurt is unique as well. The firmness or texture of our yogurt can vary based on the milk’s natural solids content and the culture’s activity.
For example, if the milk in May had slightly less protein, the yogurt might set a bit looser. By October, when the milk is extremely rich, the high-protein yogurt can be naturally very thick and creamy (almost like Greek yogurt) on its own. We’ve seen this happen routinely.
The same year that we experienced extremely humid weather, another interesting phenomenon occurred: our baked milk yogurt (a special, caramelized-style yogurt) refused to set appropriately for weeks, whereas our classic plain yogurt set as usual. We suspect the humidity and perhaps some wild yeast in the air affected that particular culture differently. These little quirks are part of working with living cultures in a traditional dairy environment.
The protein content and vitamin levels in yogurt can also vary slightly because the bacteria actively consume and transform the milk components during fermentation. What remains consistent is that our yogurt is rich in live probiotics and nutrients, with all the natural protein from sheep milk intact. It’s undoubtedly a protein-rich yogurt, in the sense that it packs more protein than standard yogurt (thanks to the milk). However, we cannot provide an exact gram count on the label for each batch.
What About Calories and Fat in Fermented Products?
Fermentation can slightly alter the fat/carbs/protein distribution. Kefir and yogurt bacteria consume lactose (a type of carbohydrate) and produce acids, as well as sometimes small amounts of vitamins. They can also break down proteins into simpler peptides. That means a slightly lower carb count and a slightly higher proportion of fat/protein in that bottle. These changes aren’t massive, but they are real. It’s why pinpointing, say, the calorie count of a 48-hour fermented kefir is tough – it’s still changing!
The only things we can say for sure about our fermented products are the things that are no longer in them: for instance, after 48 hours of fermentation, most of the lactose is gone. In fact, fermented dairy products like kefir and aged cheeses are 99.9% lactose-free because the cultures break down that sugar. That’s good news if you’re lactose-intolerant – our kefir and aged kefir cheeses have zero or negligible lactose.
Why Dairy Nutrition Isn’t Just a Number
However, the content of fats and protein remains; it’s just that each batch may have them in slightly different ratios. We prefer not to slap a generic number on and pretend it’s always exact. Instead, we focus on making each bottle of kefir as nutritious as possible (long fermentation for low sugar and high probiotics). The calories in a given jar will mainly come from the natural butterfat and protein of sheep milk.
Sheep milk is calorie-dense (roughly twice the calories of cow milk per volume, because of the higher fat), but remember – those are good calories packed with protein and essential fatty acids. And even those can vary. If one batch of cheese has 30% fat compared to another with 40% fat, the calories differ accordingly. So, providing a single calorie number wouldn’t be accurate and could be misleading. We’d rather explain to you why it varies and what influences it, which is precisely what we’re doing here!
Embracing Natural Variation and Authentic Nutrition
When you choose our sheep dairy products, you’re choosing authenticity over uniformity. We hope this explanation clarifies that we’re not withholding information about calories, fat, or protein – instead, it’s that nature doesn’t provide a single number to put on the label. And that’s okay! In fact, it’s part of what makes farm-fresh sheep dairy special. By allowing these natural variations, we ensure you get pure, whole nutrition as nature intended. You’re getting the full benefits of NATURAL sheep’s milk, which is richer in protein, calcium, and vitamins than standard milk – just delivered traditionally.
Think of our approach as letting the sheep and the environment have a say in the final product. The protein content of the yogurt, the fat content of the cheese, the flavour of the kefir – these are like the fingerprints of the day they were made. No two days are the same on a living farm, so no two batches of milk are the same. We could homogenize everything and even out the differences, but then you’d lose the charming seasonal notes and the handcrafted quality. We believe our customers value honesty and quality over a false illusion of consistency.
If you absolutely require nutritional information (for a strict diet, for example), please don’t hesitate to contact us – we can provide estimated ranges based on the lab analyses we’ve conducted. But we encourage you to enjoy our products knowing that they are whole, unprocessed, and naturally nourishing, even if they don’t come with a standard nutrition chart. Many people tell us they can taste the difference in our traditional dairy products – a depth of flavour that just isn’t there in factory milk or mass-produced yogurt. That’s the result of everything we described: the pasture, the sheep, the microbes, the aging – all contributing to the final experience.
Partnering With Nature, Not Controlling It
In summary, we cannot tell you exactly how many calories or how much fat is in our dairy products because we’re not controlling nature – we’re partnering with it. What we can tell you is that our sheep dairy is made with love, under sustainable and natural conditions, and it’s bursting with high-quality nutrients. The protein, milk fat, and other components might fluctuate, but they are always coming from a place of integrity.
Thank you for understanding why we chose this path. By buying our products, you’re supporting a way of farming that prioritizes animal welfare, environmental harmony, and human health benefits over homogenous factory standards. We’re incredibly grateful to you – our customers – for appreciating the difference.
Before you go, we invite you to check out our blog for more insights into our farm and products (we cover lots of interesting topics, from the benefits of high-protein yogurt to recipes with sheep milk cheese). And as always, if you have any questions or would like to know more about what’s in your food, please don’t hesitate to contact us. We’re more than happy to have a chat – after all, transparency and education are core values for us. In the meantime, enjoy the creamy yogurt, savoury cheese, and tangy kefir knowing that they are as real as it gets. Here’s to natural, traditional sheep dairy – nutrition with a story behind it!