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Dairy Ferments (Milk Kefir, Cultured Butter, Cottage Cheese and Yoghurt)

An introduction to the world of dairy ferments and how to make them safely and cheaply at home.
London
In-person
£70 pp
3hrs
Beginner
Next available date:7th April 2024
What happens in this class?

This is an introduction to the world of dairy ferments.

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…

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Things to remember

You’ll leave with kefir grains, fermented butter, and yogurt starter to expand your fermented dairy collection at home.

Please bring 1 glass jar with lid of 400 ml capacity, it can be any upcycled jar or new jar of any type from clip top to screw top.

No previous…

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Booking Options
3hrs class1 class
£70

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Age Requirement

18

Flexible cancellation policy

Any class can be cancelled and fully refunded within 24 hours of purchase. See cancellation policy.
Your Teacher

The Fermentarium began its adventure in fermentation in 2014 at the Blackhorse Workshop, Walthamstow, London. At first the emphasis was on baking sourdough bread and pizza-making in a cob oven in the yard as well as sourdough bread-making classes.

In 2014 Simon and David wanted to share their experience and knowledge of fermenting and began to run lactic fermentation classes and then were joined by Anna in March 2016 and added further courses including Soft fermented drinks and dairy ferments.

In November 2016 the Blackhorse Workshop redeveloped the area occupied by the kitchen so now courses are run…

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Class Location
The Mill
London
7-11 Coppermill Lane,
Walthamstow,
E17 7HA
London

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