All the Cream Offers and More

Fermented dairy is one of the most misunderstood (and most delicious) areas of fermented culture. All around the world Fermentation has been used as a preservation technique to transform and elevate easily spoiled milk into delicious and more stable foods such as yoghurt, cheese, cultured butter, and so much more! In this class we will discuss and practice how to safely and easily ferment dairy products at home, as well as how to transform them into delicious specialty treats. We will make cultured butter, and also discuss how the byproducts of this process are an easy and effective ferment starter. After tasting the butter all students will go home with a newly inoculated jar of cream (to make more butter with if you want) and a sample of lactic ferment starter!

Join instructor Yona Benjamin for this creamy class!