Ice cream, cheese and yogurts—a lactose lover’s paradise exists right here on the U of M campus.

When Jaspal Singh learned that one of his professors was interested in re-starting the U of Manitoba Dairy Club, he was in.

Now, Singh, in his last year of a human nutritional science degree, is president of the U of M Dairy Club.

Singh joined the club because of his love for all things dairy. He knew it was the perfect way to gain experience with the products, learning a lot at the same time.

For Singh, Dairy Club is “a good way to connect the people who are interested in the common role [of dairy],” whether it be the production aspect, or just interest in a certain dairy product.

The club has access to the university’s dairy science building to make products, which has equipment that’s smaller than commercial-sized machines but bigger than the tools one might have at home. An ice cream shop like Bridge Drive In might use a machine of a similar size, said Singh.

Anyone from any faculty, even graduate students and alumni, can become a member of Dairy Club. As a member, you can learn exactly how to use those machines to make your favourite dairy products.

Even if you are lactose intolerant, Dairy Club still has a place for you. The group sells dairy-free oat milk ice cream as well as regular, and is planning on pursuing some “unique projects” later in the year, like oat milk cheese and oat milk yogurt, Singh said.

This year, members will be able help with product development, mixing the ingredients, packaging the product and selling it to customers as part of the club’s events. If you don’t want to become a member, you can still taste the club’s various products at any of its sales throughout the year.

To become a member, visit the U of Manitoba Dairy Club Instagram page @uofm_dairy_club. In its bio, you’ll find a Linktree that will take you straight to the sign-up form.