OVERVIEW
HOW WE WORK IT
The Dairy Research Workshop at the farm is a research room and a workshop in one. Here we develop ice cream and yogurt from local milk, and teach visitors to make them. We arrange visits to nearby dairy farms, so learners meet the cows and the people behind the milk.
STEP I
GROW
In a tropical climate, with problems and fixes recorded season by season.
STEP II
PROCESS
In a tropical climate, with problems and fixes recorded season by season.
STEP III
MAKE
In a tropical climate, with problems and fixes recorded season by season.
STEP IV
PACKAGE & PRICE
In a tropical climate, with problems and fixes recorded season by season.
STEP V
SELL
In a tropical climate, with problems and fixes recorded season by season.
THE HANDBOOK
Vol 7, Ice Cream and Yogurt
Practical handbooks written from our own records, including what worked, what failed and what each step is worth. Published in Thai and English, and revised after every season.
VOL. 1
TROPICAL VITICULTURE
การปลูกองุ่นเขตร้อน
Coming soon
VOL. 2
CACAO & CHOCOLATE
โกโก้และช็อกโกแลต
Coming soon
VOL. 3
COFFEE
กาแฟ
Coming soon
VOL. 4
TEA
ชา
Coming soon
VOL. 5
CURED
MEATS
เนื้อแปรรูป
Coming soon
VOL. 6
CHEESE
ชีส
Coming soon
VOL. 7
ICE CREAM & YOGURT
ไอศกรีมและโยเกิร์ต
Coming soon
Our handbooks are for learning. You are welcome to use their methods on your own farm. Please credit the Skugga Mae On Agricultural Learning Center when you quote or share them.
IN THE FIELD
THE CHALLENGE
WHAT YOU CAN LEARN
- Pasteurizing
- Custard bases
- Churning
- Culturing yogurt
- Cold-chain and hygiene rules
Keeping the cold chain intact at 35°C, from the milk delivery to the scoop.
THE VALUE LADDER
- Raw milk: about 13–20 baht/kg
- Pasteurized milk: about 50 baht/liter
- Ice cream: about 900 baht/kg
- Two scoops hold about 1–2 baht of milk and sell for about 120 baht
DID YOU KNOW?