Sheep Milk
Milk from sheep, richer than cow or goat milk in fat, protein, and minerals. It is used mainly for cheese and yogurt rather than drinking.
| Category | Milk & Cream |
|---|---|
| Maker / Origin | Greece |
| Storage | Refrigerate fresh milk in a sealed container. Frozen milk should thaw slowly in the fridge. |
| Shelf life | Fresh sheep milk keeps about 5 days refrigerated; it is often sold frozen, keeping about 6 months frozen. |
| Best uses | Cheese (feta, Roquefort, Pecorino), yogurt, and ice cream bases. |
| Substitutes | Goat milk for yogurt; cow's milk plus cream for richness in cooking. |
| Pairings | Honey, yogurt cultures, and cheese boards (as cheese). |
| Last checked | October 18, 2026 |
About it
Sheep milk is the richest common milk, prized for cheese yield: a gallon makes roughly twice the cheese of cow's milk. Much of Europe's great ewe cheeses, from Roquefort to Pecorino, exist because sheep suited the land and their milk kept its quality in cheese.
Storing it
Sheep milk freezes better than most, which is why it is commonly sold frozen. Thaw fully and stir before culturing or drinking.
Using it
Culture sheep milk into thick, rich yogurt, or use it in cheesemaking where its solids double the yield of cow's milk.
Swaps & pairings
Goat milk is the closest common swap for yogurt making. Cow's milk with a splash of cream approaches its richness for sauces.
More from this maker: Greece