3 hour class
An introduction to the world of dairy ferments. In the class we will make milk kefir using milk kefir grains and demonstrate how to make it regularly at home. We will use milk kefir to make flavoured kefir, cultured butter, lebneh and demonstrate how to make heritage, mesophillic yoghurts such as viili. We will also look at different varieties of yoghurt, clabbered milk, whey, crème fraiche, cottage cheese and paneer. At the end of the course you will have milk kefir grains to take home as well as recipes and the knowledge to further experiment.
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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