Rural women in India handle a large quantity of milk every day. Having short shelf life, the milk is of ten converted into various dairy products using the traditional methods of milk processing. The present study was conducted with an aim to ascertain the various methodologies prevalent in the rural areas, the training needs of the rural women and also to test selected dairy processing technologies. Six viilages, two from each district namely Rohtak, Karnal and Yamunanagar were selected. The technoiogies for preparation of different dairy products were demonstrated to 150 rural women. It was found that Paneer, and Channa mudd were “Liked Extremly” on the 9-point hedonic scale whereas, Sandesh was ‘disliked’ by rural women in Salaru village of Karnal district. On increasing the sugar contents the overall acceptability of Sandesh was ‘liked moderately’ on a ‘9-point hedonic’ scale. The present study suggests that training programmes for preparation of different dairy products need to be extensively organized among the nu al women inthe country for preservation of the milk for longer duration in the form of different dairy products.