This Workshop is designed to give hands-on experience to those who have ideally already attended Introduction to Anaerobic Fermentation (but not required). At this Workshop, we will spend a brief review of anaerobic fermentation, explanation and demonstration of fermented dairy (benefits and how-to), then spend the remainder of the time making your own kefir and yogurt to take home. (Instructions also provided for cultured sour cream, secondary ferment kefir, and buttermilk.)
What you will need for this Workshop (total of 3 jars):
To make Kefir:
. 1 Liter or 1.5 Liter Probiotic Jar (or qt Mason Jar)
To make Yogurt:
1 Liter Probiotic Jar (or Quart Mason Jar)
Note: Due to the acidic nature of cultured dairy, non-lead glass jars are recommended. (Mason jars are made with lead). If you need to preorder your jars, you can do so via the Contact Form below. Payment will be made at the class.
The following is provided for you at the Workshop:
2 quarts organic dairy ($4.00 value)
Organic heirloom yogurt culture ($3 value)
Organic heirloom kefir grains ($20 value)
Minimum of 6 required to hold the Workshop; maximum of 10.
Date: Wednesday, May 1, 2019
1:00 - 3:30 pm
At Dianna's Kitchen, Mora
Workshop fee is $35 ( jars not included; please preorder)
If you have attended this workshop,
please post your feedback in the "Comments" section below.