Organic Cheesemaking Farmstay in Coonoor, Nilgiris, India.
Organic Cheesemaking Farmstay in Coonoor, Nilgiris, India.
Cheesemaking Course
You have reached the right page if you are looking for Homemade Gourmet Cheesemaking Lessons in India. We are thrilled to say that we are the fast becoming the most popular gourmet cheesemaking course in India.
Cheese Slices, the television program on Travel & Living has made gourmet cheesemaking very popular in India. I am sure you are tempted to explore the exciting world of making cheese. You can learn how to make Gourmet Artisan cheese in just 2 days by taking our compact 2 day cheesemaking course.
Our cheesemaking course is available ONLY to guests who stay in our farmstay. Guests have to inform us at the time of booking the farmstay room if they are interested in taking a cheesemaking class as we have to make prior arrangements.
We categorise the cheeses into 3 types - soft cheeses, hard cheeses and advanced cheeses. Each category has a particular style of making. All our cheeses are vegetarian as they are made using microbial coagulant and not rennet.
In the 2 day course you learn 2 cheeses of your choice. If you want to learn how to make more cheeses then you can add additional days - one day per cheese that you would like to learn.
Day 1 - Basic Theory, Equipment, and Making Soft Flavoured Cheese
Basic Theory |
Practicals |
Things that go into Cheesemaking How to Pasteurize Milk All about Rennet Unchlorinated Water Starter Cultures Cheese Salt Herbs Use of Calcium Chloride Rind Development Acids Lipase Powder Bacteria and Molds Ash Equipment Equipment Essentials Cleaning and Caring for your Equipment
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Making a Soft Flavoured Cheese Sterlising equipment Pasteurizing milk Adding Culture Adding Microbial Rennet Cutting the curd Hanging the curd overnight. Adding flavour the next day in the soft cheese. |
Day 2 - Techniques and Making a Hard Cheese
Techniques in Cheesemaking |
Practicals |
Ripening Direct Heating - Stovetop Indirect Heating - Water Bath. Adding Starter Additives Bacteria and Molds Renneting Cutting the curds Cooking the curds Draining Milling Salting Molding Pressing Air-Drying Waxing Aging Smoking Bacteria and Mold-Ripened Cheese Temperature Acidity Testing Storing Cheese. |
Making a hard Cheese Sterlising equipment Pasteurizing milk Adding Culture Adding Microbial Rennet Cutting the curd Heating the curd Pressing the curd Removing final cheese from mold next day. |
Cheesemaking Facilities:
We will give you all the necessary equipment, 40-page Course Manual, cheese cultures, microbial coagulant (like rennet but vegetarian) and 5 lts of milk for making each cheese.
Class Timings
The cheese making classes are from 9 am in the morning till about 6 pm in the evening with gaps in between for theory classes, lunch break and tea break.
The Cheese You Make
At the end of the course you are welcome to take the cheese you made along with you. If it is a hard cheese then you will have to figure out how to keep it in a cool setting (around 20 deg C max) for at least a period of 1 month for it to mature. The soft cheese, feta and haloumi you can eat either immediately or in a few days.
We will instruct you how to take care of the cheese for this time by cleaning the rind by removing extra mold formation.
The Cheesemaking Class Fees is only for the cheesemaking course.
You have to be staying with us to avail of the cheesemaking course. Please book rooms of your choice seperately.
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Extra Days of Cheesemaking Course
For those of you who are interested in learning additional kinds of cheeses we can add extra course days at additional costs mentioned in table above.