While I have heard and read many times that sheep milk is premixed and that you can't get cream lines without the correct gear, and I just wanted to share that I have not found that to be the case with my own sheep milk..
I have very clear cream lines, that can be spoon skimmed off and I made old fashion shake it in a jar farm butter.. I got very little buttermilk off the sheep butter when compared to cow butter, and I did mix in salt to finish it.
I also aged the raw cream before making it into butter, which I am quite sure helped it along. Do you make your own butter?
http://livingmydreamlifeonthefarm.wordpress.com/
I have no experience at all with any dairy animals or sheep but would love to know what kind of sheep do you keep ?
Thanks for posting about this , I think it opens up possibilities for people like me with a small acreage and small family .
http://www.motherearthnews.com/modern-homesteading/milking-sheep-zm0z05zsie.aspx#axzz2JyBh73VW
Hi Syn
I have Katahdin hair sheepk so I don't have to do all the extra's that come with wool sheep, they are a meat breed but if you watch and look and talk to the shepard, there are very milky lines in them, that have good teat size and placement and milking them is a very doable and they are quite trainable..
http://livingmydreamlifeonthefarm.wordpress.com/
Thats a decent cream to milk ratio. That makes sheep more valuable then goats if choices had to be made. I have never had sheep's milk. I have sheered them but milking them was never a consideration, back in the dark ages, that was what cows were for on my parents farm. My Jersey butter is very yellow and less frothy looking then your sheep butter but it may be because it was shaken, not stirred. I use a kitchen aid stand mixer to make butter as I usually have a few qts of cream to do at a time. I tried the cultured butter, but I prefer sweet butter.