Cheese, Yoghurt and Butter Making

This 3 day course guides the trainees as to how to produce both hard and soft cheese, yoghurt and butter and provides the ingredients for the participants to make their own.

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€200 - incl lunch - 3 day course

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Course Content:

Next Dates: September 20th-22nd incl. in Rear Cross, Co Tipperary

Day 1:

• Introduction to milk and milk composition
• Manufacture of Gouda style cheese
• Manufacture of Yoghurt
• Microbiology and starter bacteria
• Manufacture of Buttermilk and Soft Fresh Cheese

Day 2:

• Evaluation of products from Day 1
• Students hands on manufacture of Cheese and Yoghurt
• Salting/Brining of Cheese
• Other cheese varieties

Day 3:

• Evaluation of products from Day 2
• Manufacture of Butter
• Manufacture of downstream products using soft fresh cheese
• Design of Premises and Regulations
• Overview including Q & A Session

Outcomes:

Students will have the theoretical and practical knowledge to make both hard and soft cheese, yoghurt and butter products and be advised of the plant and equipment required to produce.