Homemade Cultured Dairy

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Homemade Cultured Dairy
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Homemade Cultured Dairy says
Join us for the third class of our DIY Fermented Food series: all things dairy! Dairy has long been a staple in many traditional diets and most of our favorite dairy foods are cultured. Fermenting dairy pre-digests the lactose, or milk sugar, making it easier for us to digest. Come learn how to make milk kefir, yogurt, butter, buttermilk, farmer's cheese, etc. as well as uses for whey! You will also leave with recipes for making homemade cultured sour cream, cremem fraiche, etc. We will use milk from a local grass-fed dairy and discuss the pros and cons of pasteurization. Each participant can take home something we make in class!
*supplies fee $5.00

Taught by Nancy Blakall and Christiane Wurmstedt
Sliding scale: $20-35; call the shop to register at 488-4425

Don't miss the last class of the series:

Monday, May 22nd, 7-9pm
Honey wine is thought to be the most ancient fermented food! Come learn how to make the original alcoholic beverage and take home a half gallon of mead to ferment at home, if you'd like.
*supplies fee $15.00
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By: Rosalie Apothecary

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