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Discover how to make soft cheese, yoghurt and butter with this one-day practical course dedicated to dairy products that can be made at home.
Learn how to magically transform milk into a range of products in your own kitchen, time-and-time again.
Explore the fascinating art and science of cheesemaking and learn about different milk types and their seasonality, discuss lactic and rennet set cheese and examine the role of cultures, their action, their flavouring and how they work with rennet.
This hands-on course will provide you with the skills to create your own soft cheese, yoghurt and butter
Pasteurised milk will be used to produce cheese on this courses. Raw milk may be used on occasion.
This course includes light refreshments and lunch.
All ingredients, equipment and recipes are provided by the School.
‘Really enthusiastic and knowledgeable tutor with a very warm and friendly personality. Fabulous intro to cheesemaking – so exciting.’
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