Milking Sheep

Over the last number of years we have embarked on many a project to help build (to use the word favoured by Rob Hopkins and his Transition movement) resilience. And while some of these experiments have had dubious results, our foray into milking sheep has been a resounding success. In autumn 2009 we introduced Tess and Frieda, two crossbred Friesiand ewes to the island. They lambed at Easter and we began milking Tess immediately as her lamb died shortly after birth. While both Christophe and I had some previous experience milking (cows and goats for me, goats and a mare for Christophe) it took a bit of practice and concentration to accustom our hands and fingers to sheep udders and teats. But we soon got the hang of it and found ourselves self-sufficient in milk. For a period of seven months (including our very busy summer period) Tess and Frieda gave us two litres of milk each per day. From this we made the most delicious, creamy yoghurt as well as soft cheese and our first attempts at hard cheese. We used the milk raw for breakfast, for cooking and baking, eliminating our usual order of large quantities of organic milk and yoghurt from the mainland. Read more