In this special course, we’ll be delving into the extensive world of fermented dairy products. We’ll go over the core tenets of fermentation, safety practices, and health benefits of fermentation, followed by demonstrations of how to make certain fermented dairy products.
The range of fermented dairy products we’ll touch upon is wide and culturally diverse. Our tutor will demonstrate how to make cottage cheese, and you’ll get to taste a variety of goods such as sour cream, butter, cottage cheese, and clabbered milk. We’ll also discuss how to make and use whey, a natural by-product of cheese production, as well as different variations of labneh. We’ll finish off with a discussion of yogurts, explaining the difference between mesophilic and thermophilic yogurt varieties and sampling those too. You’ll get to make your own fermented butter as well as milk kefir using kefir cultures provided during the class. We’ll then go over how to maintain those cultures and how to ensure your ferments stay alive and healthy (even when you’re away).
Quality of ingredients will be emphasized, and differences between different types of dairy and milk - i.e. raw vs. pasteurized - will be explained in detail.
You’ll leave with kefir grains, fermented butter, and yogurt starter to expand your fermented dairy collection at home.
Hi! My name is Simon, and I love sharing my passion for fermentation! I grew up in a culture where fermentation is still practiced regularly at home. I have been learning and spreading the knowledge of fermentation for many years.
The Mill @ Coppermill, 7-11 Coppermill Lane, Walthamstow, London, E17 7HA, United Kingdom
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