Cheese & Yoghurt Making Course

Upcoming Courses: 28th March, 27th June, 29th August, 24th October 2026

Join us for a relaxed, hands-on day at the Caws Teifi dairy, where you’ll learn to make fresh paneer and creamy yoghurt; two simple, versatile dairy products that form the perfect starting point for any home cheesemaker.

Guided by our experienced team, you’ll explore the basics of milk and discover practical tips on hygiene, equipment, and how to confidently make cheese in your own kitchen using everyday tools.

Together, we’ll culture milk, learn different ways to coagulate it, and work through the key stages of cheesemaking — from cutting and stirring to gentle heating and salting. By the end of the day, you’ll understand the foundations that underpin many traditional cheeses and leave with the skills (and confidence) to continue at home.

What You'll Learn

You will learn how to culture milk, coagulate milk with different methods and follow cheesemaking parameters such as timing, cutting, stirring, heating and salting.

Workshop Schedule

The day begins at 10 am at the dairy where we will get suited and booted to begin heating the milk for the cheese and yoghurt. Whilst this is taking place we give you a short presentation on cheesemaking.

At 11 am, we dive right into culturing and incubating yoghurt, moulding and draining the paneer.The cheese will then be pressed and chilled.

We will enjoy lunch together at 1pm. Afterward, you’ll pack up your creations and begin a tour of the dairy.

The day concludes at 4 pm when you’ll receive resources to help continue your cheesemaking journey at home.

Timings: All courses start and end times are approximate and may be adjusted by up to one hour if necessary. Participants will be notified of any changes in advance where possible.

The tutors

Your guide for the day will be Lydia, a cheesemaker with over 12 years of professional experience. While she’s at home in a sleek stainless-steel dairy, she’s just as passionate about making simple, nourishing cheese in her own kitchen using basic equipment to feed her family. Lydia loves helping beginners discover that good cheese doesn’t require fancy tools — just good milk, care, and confidence.

Lunch will be prepared by Jem, a cook based in Australia, where he and Lydia live.

Jem believes deeply in the power of wholesome food to bring people together and nurture both body and spirit. He’ll transform the paneer you’ve learned to make into a delicious meal, served with a yoghurty accompaniment, so you can taste the possibilities of your new skills. Jem is especially excited to cook for a Welsh crowd and share a little warmth from afar.

Details and Booking

Upcoming Courses: 28th March, 27th June, 29th August, 24th October 2026

£120.00

Date:

Each workshop is limited to just six participants, creating a relaxed, friendly atmosphere where everyone can enjoy plenty of hands-on time and personal guidance. All materials are provided - simply bring your curiosity and enthusiasm for learning something new.

By the end of the day, you’ll take home your own freshly made cheese and yoghurt, along with helpful resources to support you as you continue your cheesemaking journey at home.

As a thank you for joining us, participants will also receive a 5% discount to use in our farm shop on the day - perfect for stocking up on supplies or treating yourself to a few delicious extras.