Home processing of dairy products with Þórarinn Egill Sveinsson

Location: Hallormsstaðarskóli
Date: 18.-19. March 2025
Timing: 9:00 - 16:00

Course fee: ISK 42.500

Specialist: Þórarinn Egill Sveinsson dairy engineer

Workshop Overview
In this workshop, participants will explore the diversity of milk and dairy products, gaining an understanding of the key concepts in dairy processing. Topics include the chemical composition of milk, the wide variety of dairy products, the fundamentals of cheese making, and simple techniques for producing fresh and sour dairy products.

Participants will gain insights into the microscopic world of bacteria and catalysts – both beneficial and harmful – their role in production, and how to avoid or encourage their activity. We will discuss the equipment, tools, and facilities necessary for home-based dairy processing.

A cheese tasting led by an expert will allow participants to sample both domestic and international cheeses, examining their unique characteristics. Participants will also produce 2–3 types of dairy products that can be completed within two days, such as curd, yogurt, fresh cheese, and feta cheese.

Languages
The workshop will be conducted in both English and Icelandic.

What’s Included in the Fee
Expert-led lessons and educational materials

Cheese tastings and dairy products to take home

Access to equipment and tools for hands-on project work

Use of protective clothing (shirt, apron, headgear)

Lunch on both days, as well as coffee and tea during workshop hours

Enjoy staying at Hallormsstaðaskóli during your course period, surrounded by the forest. Accommodation may be eligible for funding support – all information regarding costs can be found in the the school's price list. To book a room, please email us at hskolinn@hskolinn.is or call us at +354 471 1761

 

For more information, call +354 471 1761 or write to hskolinn@hskolinn.is

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