Since most of us are not cheese makers we won’t have whey left over from making sheep’s milk cheese just lying around. I would imagine you could make ricotta the way I have here but with whole sheep’s milk instead. However, it is important to note that sheep’s milk is much higher in protein, casein and butter fat than cow’s milk so you may need a different amount (maybe less) citric acid. But since I haven’t tried it I can’t say for sure. On the plus side, you’re likely to get a higher yield. Give it a try and let me know how it turns out.

If you want to learn more I highly recommend Ricki Carroll’s book _Home Cheese Making_.

There’s a sheep dairy in the Hudson Valley and someday I’d like to buy some milk from them and then make cheese and ricotta with it. I’d have to order rennet and some other things, but that’s what the New England Cheesemaking Supply Company is for.