Anna’s last class was sold out and for a good reason! We learned why we all need to heal our gut and what better way to find out how than with this class!
An introduction to the world of dairy ferments. In the class we will make milk kefir using milk kefir grains, make cultured butter, lebneh and demonstrate how to make cottage cheese. We will also look at different varieties of yoghurt, clabbered milk, whey, butter milk, crème fraiche and paneer. At the end of the course you will have milk kefir grains to take home, a small piece of cultured butter made at the workshop as well as recipes and the knowledge to further experiment.