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Open workshop in home processing of dairy products

March 8 - 9

Price description

24.500 kr
Location: Hallormsstaðarskóli
Date: 8.-9. March 2023
Timing: 09:00 - 16:00
Course fee: ISK 24.500
Specialist: Þórarinn Egill Sveinsson dairy engineer
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 English and Icelandic.

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.
Stay at Hallormsstaðskóli

Enjoy staying at Hallormsstaðaskóli during the course time with the forest surrounding you. All information about costs can be found at the school's website.
For more information, call +354 471 1761 or write to

Explore your right to education, travel or leisure grants from trade unions and companies. Unions can ask the school for confirmation of participation. 

GPS points

N65° 5' 42.569" W14° 44' 18.300"