Cooking Classes UK | Best Cooking Classes London - Obby

The roots of condiments are in fermentation, for instance the name for mustard comes from the French meaning a hot must, must is pre-fermented wine to which crushed mustard seeds were added. Now most commercial condiments contain large quantities of sugar and additives. We look at how to make condiments using just natural ingredients. We’ll be going over the definition of fermentation and its health benefits, distinguishing fermentation from other methods of preservation like pickling or canning, and the main principles behind safe fermentation from start to finish. We’ll start by laying out the main fermentation technique which will serve as a base for our recipes. Then we’ll delve into production - we’ll make a fermented ketchup, fermented Mexican salsa, and a fermented Caribbean chutney for you to take home and ferment according to our specific instructions. We’ll also discuss other recipes such as fermented sriracha, probiotic mayonnaise, fermented mustard, salad dressing, and much more. Throughout the course we’ll suggest all sorts of ingredient substitutions and recipe variations to encourage you to get creative with your ferments based on what you have at home, as well as how to use them in dishes.

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 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.