Introduction to dairying

Sunday 13 May 2018




The course

A hands on day spent focusing upon historic dairying techniques, tasks and ingredients. We shall be making  butter and a simple soft style cheese. Learn more about traditional recipes and time honoured techniques and how they changed coming into the 19th century. We will look at the 17th century dairy in Pendean Farmhouse and discover how the ‘space’ was worked by the farmer’s wife. Discover how the weather and the utensils used can alter your produce and why ‘old wives tales’ are quite correct concerning stormy weather!

The tutor

Catherine (Flower) Guilder RGN, BA (Hons) MPhil.  Publications include: Hampshire Studies Archeological Journal 2009 ” Religious Observance on board the Mary Rose: Some Observations

Catherine has worked with the Weald & Downland Museum as a historical Interpreter for many years and appeared in historical television programs such as BBC four’s Christina of Codicote, The Mud men, The History of the Home and BBC2 Ready Steady Cook. She also appears in primary schools ‘Cook It’ project in the historic cookbook series. Web site: and for more information.

Participant information

Places are limited to 8 participants.
Please wear appropriate clothing as we will be using real fires (long trousers from natural materials and no open toe shoes) and please remember that the smell of stale milk can linger. Since the course takes place in an historic building you may wish to bring layers, as it can be cool. It is useful to bring a few containers of a variety of sizes to take anything home. Please be aware that the climate can affect the produce from the course.

Fee and refreshments

£60 per person, to include tuition, teas and coffees. Please let the Museum know any special dietary requirements. The Museum café will be open or you can bring a packed lunch.


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