Great video. If you regularly are separating the cream from your sheeps milk, I would suggest you to consider getting a cream separator (Milkcentrifuge). It's a great tool to separate the fat from the milk.
Great tip! We have one of these machines but realized that for the small volume of milk we have, it's not worth firing it up and running it, cleaning it, etc. But if someone has more sheep, then absolutely worth it!
Thank you so much for making this video. It answered a lot of my questions. About how many gallons of sheep's milk does it take to get enough cream to make a pound of butter?
Yay thank you for inspiring this video! :) For the amount I made in this batch, it was probably close to a pound if not a bit more of butter... and if I remember properly, I used around 3 gallons of sheep's milk to get the amount of cream. It feels like more milk than you'd need from cow's milk, but I could also be wrong. And I'm also not sure exactly how much butter I ended up with, and we ate it all so fast so I can't check! :)
It’ll depend on how much cream you can extract from each gallon of milk. The conversion ratio of cream to butter is roughly 2:1. For example, one quart of cream (32oz.) will yield about a pound (16oz.) of butter. On a side note, the reason sheep butter is a bit softer at room temp is because it contains a higher percentage of short and medium chain fatty acids than cow butter. 😊
Can you pasteurise first before making the butter ? Where do you get testing done is you want to drink it raw ? What breed of sheep do you have ? Thanks !
Check out my video about breeds here: ruclips.net/video/OW-W9DrjbHw/видео.html&ab_channel=WaykeeperFarmandNerdery I don't know of a particular place to get your milk tested, sorry. I did some research and it looks like you can make butter from pasteurized cream as well!
Fun! I've made lots of cow's milk butter but sheep's milk butter will be a new adventure. It'll be interesting to see the differences. Have you used yours for baking? Thanks!
I have used the sheep's butter for making cookies and they turned out great. I don't make enough to replace grocery store butter in all our baking though :)
Hmm that's a good question. I haven't measured it exactly but I would say on average probably just 1-2 oz... it's not much, but it also depends on what part of the season it is. There's more cream in the earlier months, from our experience.
I want to know if there was ANY way to make butter from goat or sheeps milk before refrigeration. I thought there was a way by heating it or something? Any clue? I guess you could use a stream, pond, etc back in the day to keep it “cooler” so it wouldn’t completely spoil before you could get some cream? It’s a real shame if there wasn’t any way at all. I guess that’s why goats were dubbed “the poor man’s cow” I guess now I need to do some research. I think I’ve looked before, but google results on my iPhone are so much diff from using a laptop. It seems like the results are extremely filtered idk
I know that the Nomadic Shepherd makes butter by using a stream to cool down the milk... but I don't know if he actually separates the cream first or just shakes a jar of milk. If you check out this video he talks about it (quickly): ruclips.net/video/U54HRmglYEA/видео.html
Why over-complicate things so much? Making butter is making butter, other than sheep's milk being a different color. Hundreds of online stores sell butter making equipment that does a much better job than a high speed mixer and using a spatula and strainer to remove the excess water from the milk. You should also still wash sheep's butter to help remove the excess milk solids as they are a main culprit in butter turning rancid.
Thanks for sharing your experience! I've never used a butter churn and find that many of us want to be able to use existing kitchen equipment we have on hand like high speed blenders or stand mixers rather than buying another piece of equipment. But if you make a lot of butter, it might make sense!
![Let's make BUTTER from fresh SHEEP milk [Dairy Sheep Chronicles]](/img/1.gif)
Yes! I've been looking for a video like this for MONTHS. Thank you thank you thank you 😭
So glad you found it & thanks for watching!
I am just loving your videos!! Thank you for all your hard work and pay no attention to any silly comments… EVER! God bless. From Nova Scotia
Oh my gosh, you are so sweet - thank you for taking the time to comment :)
Great video. If you regularly are separating the cream from your sheeps milk, I would suggest you to consider getting a cream separator (Milkcentrifuge). It's a great tool to separate the fat from the milk.
Great tip!
We have one of these machines but realized that for the small volume of milk we have, it's not worth firing it up and running it, cleaning it, etc. But if someone has more sheep, then absolutely worth it!
I was wondering if my separator would work for my "homogenized" sheep milk.
thank you for this wonderful video.
You are very welcome!
Thanks for sharing. I've been looking for this for a long time. We live in Brazil and sheep here aren't raised for milk.
Yes, dairy sheep are pretty rare overall!
Which is a shame considering how good for making cheese it is.
Awesome, thank you
You're welcome!
Thank you so much for making this video. It answered a lot of my questions. About how many gallons of sheep's milk does it take to get enough cream to make a pound of butter?
Yay thank you for inspiring this video! :) For the amount I made in this batch, it was probably close to a pound if not a bit more of butter... and if I remember properly, I used around 3 gallons of sheep's milk to get the amount of cream.
It feels like more milk than you'd need from cow's milk, but I could also be wrong. And I'm also not sure exactly how much butter I ended up with, and we ate it all so fast so I can't check! :)
It’ll depend on how much cream you can extract from each gallon of milk. The conversion ratio of cream to butter is roughly 2:1. For example, one quart of cream (32oz.) will yield about a pound (16oz.) of butter. On a side note, the reason sheep butter is a bit softer at room temp is because it contains a higher percentage of short and medium chain fatty acids than cow butter. 😊
Can you pasteurise first before making the butter ? Where do you get testing done is you want to drink it raw ? What breed of sheep do you have ? Thanks !
Check out my video about breeds here: ruclips.net/video/OW-W9DrjbHw/видео.html&ab_channel=WaykeeperFarmandNerdery
I don't know of a particular place to get your milk tested, sorry. I did some research and it looks like you can make butter from pasteurized cream as well!
Would you advise against storing it on the counter in a croc? Thanks!
I keep mine in the fridge and it gets soft much faster than cow butter, so I would recommend not keeping in on the counter personally.
What breed of sheep do you use for sheep milk
I've got a video that discusses the most popular sheep breeds for milk: ruclips.net/video/OW-W9DrjbHw/видео.html
Thanks for watching!
Fun! I've made lots of cow's milk butter but sheep's milk butter will be a new adventure. It'll be interesting to see the differences. Have you used yours for baking? Thanks!
I have used the sheep's butter for making cookies and they turned out great. I don't make enough to replace grocery store butter in all our baking though :)
How much oz of cream is in half gallon of raw sheep milk?
Hmm that's a good question. I haven't measured it exactly but I would say on average probably just 1-2 oz... it's not much, but it also depends on what part of the season it is. There's more cream in the earlier months, from our experience.
I want to know if there was ANY way to make butter from goat or sheeps milk before refrigeration.
I thought there was a way by heating it or something? Any clue?
I guess you could use a stream, pond, etc back in the day to keep it “cooler” so it wouldn’t completely spoil before you could get some cream?
It’s a real shame if there wasn’t any way at all. I guess that’s why goats were dubbed “the poor man’s cow”
I guess now I need to do some research. I think I’ve looked before, but google results on my iPhone are so much diff from using a laptop. It seems like the results are extremely filtered idk
I know that the Nomadic Shepherd makes butter by using a stream to cool down the milk... but I don't know if he actually separates the cream first or just shakes a jar of milk.
If you check out this video he talks about it (quickly):
ruclips.net/video/U54HRmglYEA/видео.html
Nerdery?Great Idea: keeping nerds in a farm.😂
That's the idea! :)
Are you still on RUclips ma’am
Still here :)
No whey!
Teehee!
@@waykeeperfarmandnerdery ❤️
Why over-complicate things so much? Making butter is making butter, other than sheep's milk being a different color. Hundreds of online stores sell butter making equipment that does a much better job than a high speed mixer and using a spatula and strainer to remove the excess water from the milk. You should also still wash sheep's butter to help remove the excess milk solids as they are a main culprit in butter turning rancid.
Thanks for sharing your experience! I've never used a butter churn and find that many of us want to be able to use existing kitchen equipment we have on hand like high speed blenders or stand mixers rather than buying another piece of equipment. But if you make a lot of butter, it might make sense!