- March 15, 2018
6:30 pm - 8:30 pm
Hosted by KAthe Kaczmarzyk
Every culture has a fermentation culture. Before refrigeration, societies would transform produce around them in a variety of ways to preserve their bounty or make bounty more bio-available. Through these various preservation methods, the adaptation and incorporation of fermented foods in everyday life is extensive and diversified! With that said, this workshop delves into the wonderful world of preserved fats and dairy ferments!
During the course:
-The workshop will begin with a discussion on general fermentation with a focus on the various traditions of butter and dairy ferments
Other topics to be discussed will include saturated and unsaturated fats, raw milk, as well as health benefits of fats
-During the discussion we will be tasting through three heirloom yogurt cultures, milk kefir, cultured cream, buttermilk, and cultured butter. Don’t worry, there will be bread provided for all your butter needs. Please also bring any small containers/bags to take any cultures home with you.
-After discussions we will move into making butter! All cultured cream and jars will be provided for everyone to shake up into their own butter to take home
All supplies provided. Please come with an open mind and a curious gut.