Dairy Training Courses
Whether
looking for a course for smallholding based personal cheese making or a course
to cover commercial production, please contact us.
The Courses
Yogurt, butter and ice-cream courses are difficult to schedule so please contact us and we will try to accommodate you.
Milk type: - Cow and goat milk are available to the students. We no longer have milking sheep but are happy for students to bring their own milk including buffalo milk.
Cheese making groups are normally 6 students.
• Basic Cheese Course
This course caters for people
wanting to undertake small scale cheese making for themselves or as a
business.
Day 1 The
principles and practise in the manufacture of hard and soft cheese. The
day will involve the ‘hands on’ aspects of making hard and soft cheeses.
There will be discussion about the milk supply, heat treatment of the
milk for cheese, starter cultures, rennets, equipment and hygiene.
Day 2 Cheese
started on day one is tended to (press work) and there is an opportunity
for each participant to make a cheese of their own choice (subject to
culture availability and time) with the minimum of supervision.
Day 3 Day three
involves further presswork, grading and evaluation of cheese, storage of
cheese and discussion of the biochemistry of cheese maturing processes.
The course culminates with the packing up of cheeses that have been
made, they are then ready to transport home to eat or to mature for the
appropriate amount of time.
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• The Advanced Cheese Course / Trouble Shooting
This course will be structured to
ensure flexibility and is designed for cheese makers who want to extend
their knowledge and skills. It can include hard, soft and mould ripened
cheeses. Students are invited to bring problem cheeses to the course.
Day 1 The day will
involve the manufacture of a variety of cheeses and can include mould
ripened cheese.
Day 2 The press
work from day one will be carried out after which there will be lectures
encompassing the science of each stage of the cheese process, with
emphasis on the biochemistry of cheese maturing.
Day 3 The press
work will be completed where possible and the remaining time will be
concerned with how to ‘trouble shoot’ problems.
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• Mix and Match Courses for Butter, Yogurt and Ice Cream
-
The course will normally combine these products and provide the basic
principles of butter and ice-cream manufacture and ripened products.
Day 1 The manufacture of ripened products. The principles and practice of milk separation. The formulation and preparation of an ice-cream mix. The importance of cream ageing for butter.
Day 2 Butter manufacture and its storage, care of equipment. Freeze the ice-cream mix. The location of small scale equipment and sources of ingredients and cultures.
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• Course Schedule
• One day courses are scheduled as required. See our "Schedules" section for details of 3-day courses.
• Course Fees and Application Form
• Please see our "Prices" section for details of course fees.
• Please see our "Course Application" section to obtain a copy of our application.