Yes, you can make butter from sheep milk! It’s rich, creamy, snow-white, and just a little softer than cow’s butter—perfect for spreading or baking. In this post, I’ll walk you through exactly how we make butter from our own sheep milk here on the farm.

Guido’s Cheese is a mild, Italian-inspired cheese that’s ready in just three short weeks. It was highly recommended to me by another dairy shepherdess. It’s a great choice for those new to aged cheeses or anyone looking for a faster payoff from their home cheesemaking efforts.

There’s something magical about turning fresh milk—especially from your own animals—into cheese. This week on the homestead, I made a fresh batch of Queso Fresco using milk from our dairy sheep, right here in the vintage 1950s bunkhouse that we now rent out as an Airbnb. It’s a simple, rewarding cheese that’s perfect for beginners, and in this post, I’ll walk you through the process—and share a little of the homestead life along the way.

Are you looking for a simple cheese to get you started on your cheesemaking journey? Look no further than feta – simple, delicious and it doesn’t require any special equipment. 

This is a family favorite cheese and today, we’re making it with frozen sheep milk. If you are looking for a simple cheese to try or a way to use up excess milk, this is an excellent option! 

Come learn how to make a delicious, whole milk stand in for cream cheese made with sheep milk for all your favorite recipes.

Yogurt made with sheep milk is extra thick, creamy and delicious. With only two ingredients, give this easy recipe a try today!