Milk is a hugely rich natural product, full of nutrients and flavour, but is highly perishable, rapidly spoiling when raw.
However, for thousands of years, mankind has tamed the wildness of milk, through its transformation into more stable products like cheese, butter and yogurt.
The ancient art of making such products is now partnered with deep scientific understanding of how they are produced and the characteristics they have.
In this talk, we will explore how art and science have combined for millennia in making dairy products, getting hands-on experience of making some simple products and challenging our perceptions of what food processing really means.
This event is suitable for adults and students. Phone: (053) 9196760 to book.
If you require any supports to fully participate in any of our events please contact the librarian.