VTC, 1 admin drive
Randolph Center, VT
Participants will learn the specific skills to produce yogurt including food safety issues, fermentation science, and hands-on methods of making yogurt. These include: milk biochemistry, inoculants, sweetening, packaging, and economics of yogurt production. Participants will also learn Vermont and federal laws applicable to yogurt production and build cash flow worksheets for yogurt production operations. Using common milk processing equipment to make yogurt, participants will be able to explain and apply fermentation science to the yogurt making process.
Days 1 and 2 will be held in a classroom environment making yogurt. Participants will make and prepare six types of yogurt in bench top incubators that they can keep for further experimentation.
Day 3 of the training includes visits to three yogurt production facilities where participants can interact with entrepreneurs.