The School of the New American Farmstead at Sterling College in Vermont provides a variety of workshops, classes, and certifications that will inspire you, equip you with marketable skills, and provide you with new perspectives on integrated, community-centered farming and food production.

In this two-week intensive class, students will work hands-on with small-batch dairy producers and culinary artists to learn the art of home and farmstead-scale dairy craft. Beginning with an introduction to dairy science, the class will give students the opportunity to practice making yogurt, kefir, butter, buttermilk, sour cream, and ice cream, as well as fresh ricotta, paneer, quark, and chevre, among others.