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Open workshop in home processing of dairy products

March 8 - 9

Price description

24.500
Location: Hallormsstaðarskóli
Date: 8.-9. march 2023
Timing: 09:00 - 16:00
Course fee: ISK 24.500
Specialist: Þórarinn Egill Sveinsson dairy engineer
Book the course: https://forms.gle/rZF61tGLgwUVc4DRA
 
In this workshop, participants will get to know the diversity of milk and milk products, the main concepts of dairy products, the role of the milk's chemicals, the large number of different types of milk products, the basics of cheese making and simple methods for fresh and sour dairy products. An insight into the microscopic world of bacteria and catalysts, their use in production - good and bad bacteria will be discussed, what should be avoided and what should be induced. We talk about equipment, tools and facilities needed for the home processing of dairy products. Cheese tasting where domestic and foreign cheeses are tasted by an expert and their properties are scrutinized. Participants produce 2 - 3 types of dairy products that can be completed in two days, such as curd, yogurt, fresh cheese and feta cheese.
 
Teaching takes place in both Icelandic and English.

Included in the fee
Lessons and educational materials from an expert, tastings to take home, use of equipment and tools for project work. Use of protective clothing (shirt, apron, headgear). Lunch both days, coffee and tea available during workshop hours.
 
For more information, call 471 1761 or write to hskolinn@hskolinn.is

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Location

Hallormsstaðaskóli

Phone