Dairy Making 101

I was able to attend another workshop organized by Arzeena who is the outreach coordinator of the Richmond Fruit Tree Sharing Project at Garrat Wellness Centre. This time it’s a Dairy Making workshop.


The workshop was conducted by Thomas Hicks, the gentleman behind the red cooler. He briefly introduced himself and told us that he has been growing his own food in his own backyard and community farm. He became more interested in growing seeds as he can share the abundance of seeds. He also has experience working in a chicken farm where he took care of 400 chickens which he thought has distinctive personalities.

He also enjoys preserving food when they are in abundance so that he can enjoys them all year round. He likes to use local produce for preservation. He introduced us to this book by Sally Fallon.


It’s this book, Wild Fermentation where he successfully made sauerkraut. This book was available for sale at $25 during the workshop.


While doing all the introduction, he passed around 3 jars with full cream milk and asked us to give it a good shake and pass it down when our hands are tired.


In the jar, there were also a few pebbles. So, it’s quite noisy as the bottles were being vigorous shake.


After some 15 minutes of so of shaking, we ended with butter and butter milk. This can be a good project for school kids.


The butter is very soft and creamy. Dont forget to remove the pebbles in the butter.


We made some gorgeous scones using the butter and butter milk we just made. We enjoyed the scones with the butter too.

Click on Read More for the recipe of the scone.

Grandma Roslowski’s Buttermilk Scone



  • 2 cups flour
  • 3 teaspoons baking soda
  • 1/4 sugar to taste or none
  • 1 teaspoon salt
  • 1 egg
  • 1 cup buttermilk


dairymaking101-18-300x200Combine all the dry ingredients in a bowl.
dairymaking101-17-300x200Rub in the soft butter.
dairymaking101-13-300x200Add one egg and one cup buttermilk.

The dough will be sticky.

dairymaking101-12-300x200Place spoonful of the batter on a greased baking sheet.

Bake at a preheated 450F oven for 12 minutes.

This Post Has 4 Comments

  1. Katina

    That sounds like a very fun workshop! Do you know how I can contact Thomas? I’m the exec for the UBC Food Society and we’re looking to run some new workshops this year.

  2. ET

    Suanne, that freshly churned (or…maybe “shaken” is a better word) looks delicious. I have a good mind to go and try it out now – the 15 mins of vigorous shaking should nicely offset the calories in the resulting butter 🙂

  3. sabrina

    where was this workshop (dairy making 101) held?

  4. Suanne

    Hi Sabrina, the Dairy Making workshop was held in Richmond, BC.

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