October 20, 2020
Making Artisanal Cheese and Yogurt (Workshop in the Peruvian Amazon)
Written By Christian Navarro
Cheese and Yogurt (1 day workshop)
Price: US$99.00 dollars (adults, 16-75 years old)
25% discount for children and youth up to 15 years old.
-Visit to the cattle stable or family plantation (8:00 a.m.)
-Explanation about food, breeds, care, etc. (9:00h)
-Explanation about the types of milking (10: 00h)
-Milking time (10:30h)
-Lunch (12: 00h) (Included)
-We go to workshop place (2:00 p.m.)
-Explanation on methods of conservation of milk and derivatives (14:30)
-Preparation of the milk (3:00 p.m.)
-Cheese making (4:00 p.m.)
-Preparation of yogurt (5:00 p.m.)
-Packaging (5:30 p.m.)
-End of the workshop (6:00 p.m.)
Development of the program
The program begins by visiting the cattle stable or family plantations to meet the cows we will be working with on this day. There, we will explain to the participants about the cow characteristics, physiology, diet, races, care and diseases. Moreover, the different types of milking are explained to the travelers. Later each participant will milk a cow.
Finally, in the dairy workshop, they will learn about the different methods of preserving milk, its primary and secondary derivatives, and the packaging of dairy products. Once the milk is ready, they will learn to make cheese and yogurt by hand.
Learn and prepare the recipe for fresh cheese and yogurt. Learn to get the raw materials and necessary items to be able to repeat it at home.
All year long
3 years old and up
We will provide the following items:
-Wrapper for final cheese
Lunch is also provided
Workshop duration: 8 hours
Difficulty Level: Low
The content of the workshop will be adapted to the age and type of the participant
Travelers must bring:
-Fresh cloths such as, shorts and t-shirts.
-Cash because there are not ATMs in Puerto Inca. The closest ATM is located in the city of Pucallpa.
About our workshop:
In this experiential course, the traveler will discover each and every one of the steps to follow for the manufacture of cheese and yogurt. From milking the fresh milk in our cows to the product packaged, labeled and ready to eat and drink.
Our workshop focuses on techniques that can easily be replicated at home or on small-scale dairies. Attendees learn the steps to make cheese naturally, without packed crops, additives, and chemicals, and how to get the best possible milk to make cheese. The workshops are demonstrative style: that means, we all make cheese together around the table.
Each person participating in the workshop will handle and process 1 liter of milk and obtain their own fresh cheese, which they can take home once they finish draining at the end of the afternoon properly packaged.
In our fresh cheese making workshop, we will know and experience the secrets of milk and the little “miracle” that is the transformation into cheese, and its subsequent processing.
In this workshop, apart from learning the recipe for fresh cheese, travelers will also learn the way it should be changed to get a cheese to “cure” and how to take advantage of the serum that we have left over to make a cottage cheese.
It is a great experience and the best is that you can take your cheese and enjoy it at any time in your place. Knowing that you prepare it yourself is priceless!
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