The aim of the Cheese and Yoghurt Making Course is to provide you with the expertise to make 4 cheeses, plus some simple and tasty products such as mascarpone, crème fraiche, cultured butter and yoghurts.

As with the Intensive Cheesemaking Course, you build on your knowledge and experience from the day before, and start making several new cheeses.  By this time you will require minimal instruction to follow each of the cheesemaking steps.

By the end of the second day you will have the skills to make these cheeses by yourself.

Blue Vein
Romano
Halloumi
Creamy Havarti
Natural Set Greek yoghurt
Stirred Greek yoghurt
Traditional Mascarpone
Crème fraiche
Cultured butter
Cultured buttermilk (the by-product of cultured butter)
 

In addition you will be taught brine preparation, cheese waxing, setting up an efficient home operation, sanitising and milk pasteurisation.

You will also learn how to choose the best equipment, and where to purchase your supplies for home. 

We look forward to making cheese with you!
 

For dates and locations please Click Here