The Ultimate Guide to Milking Sheep

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Milking sheep is one of my absolute favorite things to do on the farm. There’s something so special about it, whether it’s the delicious, nutritious milk or making soap, cheese, and yogurt. But let’s be honest: while milking can be incredibly rewarding, it can also be pretty frustrating at times. Whoever came up with the saying “Don’t cry over spilled milk”? Was wrong because, trust me, I’ve shed a tear or two when my sheep have knocked over a freshly filled bucket. (Yes, it happens, and yes, it’s devastating!) But don’t worry—I’m here to help you avoid those frustrating moments and hopefully keep the tears to a minimum.

In this guide, I’ll walk you through everything you need about milking sheep—from the best methods and setting up your milking space to the tools to make the process smoother and more enjoyable. Let’s dive in!

Dairy Breeds

First things first you need to decide which breed you want. There are many wonderful breeds and some multi purpose breeds that will give you more than just milk. Let’s go over a few.

• East Friesian – is considered the best dairy sheep. This breeds gives the most milk and has the longest lactation. The downside of this sheep is they tend to need more care to thrive. They are also a wool sheep.
• Lacaune – this is the second most popular breed in the United States. They produce a little less then the East Friesian, but have better quality milk. They are known for Roquefort cheese. They are pulled and have two layers of wool. They shed their underlayer in the spring.
• Awassi – they are known for their gentleness and milk, but can also be used for their wool and meat. They tend to be more hardy than the East Friesian and Lacaune. This breed has also been found to produce a quart- to half a gallon a day of milk.

Multi purpose breeds also known for milking

• Icelandic Sheep – these sheep are near and dear to my heart. This is the breed we raise. They are primarily used for wool and meat, but their milk is also fantastic. If you can get good milking lines they can produce up to half a gallon day. Their meat is also considered gourmet of the culinary world, so bonus. They do taste delicious and so does their milk. Ewes typically lamb twins or triplets and usually don’t need any help. This breed also roos, which means that their double coated wool coat falls off every spring. No need for shearing. They are also a very hardy breed due to being isolated on Iceland where the vikings brought them over. If you would like to learn more about them I have a post.

Milk Quantity and Quality

Quality

Sheep’s milk is one of the most nutritious milks out there, packed with vitamins, minerals, and healthy fats. If you’re curious about the benefits of sheep’s milk, I’ve got an entire post dedicated to it—so be sure to check that out!

Quantity

Dairy sheep typically have a milking period of about six months. This is much shorter than goats or cows.

I’ve learned that sheep generally produce about a quart of milk to gallon of milk per day. This depends on the breed and genetics of the sheep.

If you’re lamb sharing (which is what I do), you’ll get about half of what you would if you bottle feed the lambs for the first 10 weeks.

What to look for in Dairy Sheep:

Choosing the right sheep makes all the difference when it comes to milking. You might be wondering what to look for when selecting a dairy sheep.

Breed

Research the dairy breeds and find the best fit for you. Some breeds thrive better when cross bred, so don’t get to stuck on pure bred. The East Friesian and Awassi are good examples of being cross bred together.

Family History

Family history can play a crucial role when selecting sheep. Whenever possible, try to see photos of the ewe and her udder, as well as pictures of the lamb’s dam (mother). This can help you determine whether they’re a good fit for your needs. It’s also important to find out how much milk the ewe—or the ewe in question—produces.

Another good question to ask is whether the ram comes from a milky line. If possible, ask to see photos of his mother’s udder and get an idea of how much she produced. It might feel like overkill, but these details can give you a much clearer picture of what you’re investing in. While it doesn’t guarantee specific outcomes, it does help you make a more informed decision.

Udder & Teats

Long, fat teats make the process much easier. Also, look for a sheep with a nice, round udder—while a big udder doesn’t necessarily guarantee high milk production, a small one limits it. My best milker, Sweet Momma, teats are lovely, long, and fat, and she has a great udder. On the other hand, while fantastic in every other way, our registered Icelandic ewe, Ani, is my least favorite to milk because her teats are so tiny.

Hygiene of Milking

I know some of you might feel a little nervous about milking your sheep and drinking the milk raw, but let me assure you, raw milk is perfectly safe when you have a clean setup. Let’s go over what needs to be cleaned and used to keep you safe.

Milking Area

The most important thing when it comes to milking is making sure your milking area is clean and hygienic. You definitely don’t want to be milking in a spot where there’s poop, mud, old hay, or anything else that could contaminate your milk—or just gross you out! A tidy space helps keep the milk clean and safe to drink, but it also makes the whole experience a lot more pleasant for both you and your ewe. Take a few extra minutes to sweep the area, lay down a clean mat or some straw if needed, and make sure everything you’ll be using (like your bucket and cloths) is freshly washed. Trust me—clean surroundings make all the difference!

Clean Udders and Under Belly

Once the milking area is clean and sanitary, and you’ve secured your ewe on the stanchion, it’s time to prepare her for milking. Start by using a clean cloth or disposable wipes soaked in warm, soapy water to gently wipe down her underbelly, udder, and teats. Pay special attention to thoroughly cleaning the underbelly—this helps prevent dirt, loose hair, hay, or other debris from falling into your milk during the process.

Make sure to use a mild, unscented soap that won’t irritate the ewe’s skin, and always follow up by drying the area with a clean towel. Keeping everything clean not only improves milk quality but also reduces the risk of introducing bacteria into the milk or causing irritation to the ewe’s teats.

Buckets

Next up, let’s talk about your milking bucket. Make sure it’s seamless, because seams can trap milk or bacteria that might contaminate your milk. I also like to use a damp bread cloth to cover my bucket while milking—it keeps things cleaner and is especially helpful if your sheep hasn’t been sheared yet (you’d be surprised at how much dirt and grass can get stuck in their wool!). However, the damp bread cloth is not necessary, because you will strain the milk once you get inside.

I also like to have a second clean bucket (this can be any bucket) that holds my clean washcloth or paper towels, along with a jar of warm, soapy water (and I recommend a gentle, natural soap). And some olive oil or coconut oil, too, as they’re great for moisturizing the teats.

Stripping the Teats

Stripping the teats is another important hygiene step. After washing, always remember to strip both teats to release any milk that has been sitting in them overnight. To do this, simply squirt the milk from each teat directly onto the stanchion at least twice. This helps clear out any leftover milk and ensures the milk you collect is fresh and clean.

Clean Machine

If you’re using a milking machine, just make sure everything, including the tubes, is thoroughly cleaned. That’s one of the reasons I prefer hand milking—it’s less equipment to worry about! But if you’re using a machine, just be extra diligent about cleaning everything thoroughly so you can avoid any potential contamination.

Different Milking Methods:

There are two main ways to milk sheep: by hand and machine. Here’s a breakdown of each method:

Hand Milking:

Hand milking is the traditional and most affordable method. It’s perfect if you have just a few sheep and enjoy a more personal, slow-paced milking experience. Plus, it’s a great way to monitor your sheep’s health while connecting with them. But be warned—it does require patience and a steady hand!

How to milk by hand

1. Gently but firmly grasp the top of the teat with your thumb and forefinger to trap the milk inside.
2. Then, using your middle, and ring finger -you may need to use more or less fingers depending on the size of your hand and the ewes teats- squeeze downward in a rolling motion to push the milk out.
3. Don’t pull on the teat—just squeeze!
4. Alternate between teats in a steady rhythm. It may take a bit to get the hang of it, but you’ll find your flow.

Machine Milking:

Machine milking is faster and more efficient, especially for larger flocks. These machines mimic the action of hand milking using a vacuum pump. They’re a great option if you’re looking for speed, but they require regular cleaning and maintenance—something I don’t particularly love about the process!

Lamb Sharing or Bottle?

Lambing Sharing

One of the next things you’ll want to decide is whether or not you plan to lamb share. So, what is lamb sharing?

Lamb sharing is a method where you allow the lambs to stay with their mom during the day, but separate them at night once they’re around two weeks old. This way, you get milk in the morning, and the lambs still get plenty during the day.

Here’s how it works: I usually separate the lambs around 7 or 8 PM, then milk the ewe in the early morning—around 6 or 7 AM. After milking, I reunite the lambs with their mom so they can nurse throughout the day. When I milk, I always leave a little milk in the udder for the babies—just enough to make sure they’re not missing out.

From my experience, this method has worked wonderfully. Our lambs have always grown strong, healthy, and big—no negative effects at all.

Once the lambs naturally wean from their mom (typically around 10–12 weeks), you’ll need to switch to milking twice a day to maintain her milk supply.

Bonus Tip: If you want to help boost her supply early on, you can start gently milking her out in the mornings right after jugging—even before separating the babies. This helps stimulate milk production. Then, once the lambs are about two weeks old, you can begin the night separation routine.

Bottle feeding

If you decide not to lamb share, then you’ll need to bottle feed the lambs. The most important thing is to make sure they get colostrum—that’s the nutrient-rich first milk—within the first few hours after birth. It’s crucial for their immune system and overall health.

After that, you’ll need to feed the lambs every 4–6 hours. As the lambs grow, the frequency will gradually decrease, but it’s still a big time commitment. Personally, I would only go this route when absolutely necessary—like if the ewe rejects the lamb or there’s a health issue—because it’s very time-consuming, and in my experience, bottle-fed lambs don’t grow as big or as strong as those who nurse directly from their mom.

Setting Up Your Milking Space:

Milking Area:

The milking area can be anywhere! It can be in your barn, in a stall or even out in the pasture. I have done all three. I’ve tried a few setups over the years, and I’m a big fan of having a roof and walls—especially when it’s raining or cold!

Another thing that I like to do -this is not a have to- is have my milking area near the lambs. If my ewes can see their babies they always are much more calmer on the stanchion then if they can’t see them.

Milking Stanchion:

A good milking stand keeps your sheep secure and calm. It doesn’t have to be fancy—you can build one yourself or buy a pre-made version. The key is ensuring the sheep feels comfortable and secure, making milking easier for both of you. It also helps if the stanchion has a little container you can put treats in for your ewes while you milk.

Cleaning Supplies:

I always have clean clothes or paper towels and warm, soapy water on hand to wash the udder and teats. I also like to use the soapy water to wash my hands after washing the ewe. After I am done milking a place coconut oil on their teats and udders to keep them from cracking.

Milking Process:

The process is pretty straightforward whether you’re milking by hand or machine.

For Hand Milking:

1. Clean milking area if needed ahead of time.
2. Clean the under belly, udder and teats
3. Gently grasp the teat, strip the teats
4. Place clean bucket under sheep and milk.
5. Place oil on teats

For Machine Milking:

Make sure your milking machine is clean and working correctly before you begin.

1. Clean the under belly, udder and teats
2. Gently grasp the teat, strip the teats.
3. Attach the teat cups gently, adjust the suction, and let the machine do the work.
4. Once you’re done, remove the cups carefully and oil the teats.

Common Milking Challenges and Solutions:

Sheep Kicking or Moving:

Solution: Secure your sheep in the milking stand and keep calm. Some sheep are more relaxed when seeing their lambs, so keeping them close by can help. If your sheep likes to kick, you can tie their leg to the station.

Low Milk Production:

Solution: Ensure your sheep are healthy, well-fed, and hydrated. Milking at the same time every day can also boost consistency. Also give minerals or kelp. Pomegranates are also known to help milk production.

Mastitis:

Prevention: Clean everything—teats, equipment, and the milking area. If you suspect mastitis, call your vet right away.

A Milking Routine:

Consistency is key when it comes to milking sheep. Your ewe’s body thrives on routine, so try to milk at the same time each day, whether that’s once or twice daily. A consistent schedule helps maintain a steady milk supply and reduces stress for both you and the sheep.

Make sure your ewe is well-fed and has constant access to fresh, clean water—good nutrition and hydration play a huge role in how much milk she produces. A lactating ewe should be getting high-quality hay or pasture, along with balanced minerals.

Also, keep a close eye on her overall health. Look out for signs of mastitis (swollen, hot, or painful udders), changes in appetite, or unusual behavior. A healthy, happy ewe is a productive ewe, and catching small issues early can prevent bigger problems down the line.

Creating a calm, consistent routine not only supports her production but builds trust between you and your animals—making milking a smoother experience for everyone.

After the Milking

After you’ve finished milking all your sheep, bring your bucket of milk inside (or to wherever you plan to store it). Grab a milk strainer and set it over a clean jar. Pour the milk through the strainer to filter out any debris. Once you’ve strained the milk, simply place it in the fridge and it’s ready to enjoy!

Conclusion:

Milking sheep is one of the most rewarding tasks on the farm. With the proper setup, methods, and routine, you can enjoy fresh, delicious milk and all sorts of dairy products like soap, cheese, and yogurt. And yes, don’t be afraid of raw milk—it’s absolutely delicious!

I hope this guide helps make your milking journey smoother. If you have any questions or tips of your own, feel free to drop them in the comments below. Happy milking!

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