In this course we will cover the basics of culturing milk and creating a range of dairy products in your own home.

We will cover:

• Sourcing milk

• Raw vs pasteurised milk

• Using cultures and rennets

• Fresh cheese making

• Basic ageing techniques

• Kefir and Kefir products

In addition to basic cheesemaking techniques, you will learn how to make fresh ricotta, halloumi, mozarella, provolone, goat's chevre and kefir.

This is an excellent course for smallholders looking to make more use out of their raw milk from their house goats or cows or those wanting to ferment more of their food in their own homes.

You can buy the cheesemaking kit below.