Dairy Delights: Recipes and Techniques for Making Homemade Cheese, Butter, and Ice Cream

This course is designed to teach students how to make delicious homemade dairy products such as cheese, butter, and ice cream. Participants will learn the basic principles and techniques of dairy processing, including milk composition, pasteurization, and fermentation.

Throughout the course, students will gain hands-on experience in preparing and making a variety of dairy products. They will learn how to select and use the appropriate ingredients, tools, and equipment to create high-quality products from scratch.

In addition to learning the technical aspects of dairy processing, students will also explore the cultural and historical significance of these foods. They will learn about the origins of dairy products, how they have been used throughout history, and their importance in contemporary cuisine.

By the end of this course, students will have gained a thorough understanding of dairy processing and will be equipped with the skills and knowledge necessary to make a variety of delicious homemade dairy products.

Course Outline

1. Introduction to dairy processing
2. Principles of milk composition
3. Pasteurization techniques and equipment
4. Introduction to cheese making
5. Basic cheese making techniques
6. Introduction to butter making
7. Basic butter making techniques
8. Introduction to ice cream making
9. Basic ice cream making techniques
10. Advanced dairy processing techniques
11. Exploring cultural and historical significance of dairy products
12. Final project: Creating your own dairy product