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I've given you a wrong impression, miss prissy. I apologize. We keep a few sheep for meat, and come nowhere near what you'd expect from a dorset or some other breed used for milk. The only time I get milk from them is when I milk them a bit to relieve the irritation left by the weaning process...

Our sheep milk is a creamy color. When I compare it to my mom's goat milk, I can't see a difference, though Mom swears the sheep milk has a slightly darker color. I've never had fresh cow milk, but compared to goat milk, sheep milk tastes alot sweeter.

Oh, I'm sorry, I didn't mean to have you do my research for me, but thank you for being so helpful. I don't know . . . well, anybody who uses sheep milk, so I worry recipes won't take a different type of milk into account. I read sheep milk has been around longer than anything else, so I should...

Thank you so much! I'll let you know, but I usually ruin the first couple of batches of anything new I make, so I'll give it a few runs before deciding whether to continue with it or not.

I like the idea of making my own yogurt, but I've had home made a few time before and I miss the sourness of store bought stuff. Is there a good way to make my yogurt more sour? Also, the milk would be sheep's milk, not cow or goat. Would this have an affect on the recipe?