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Join Dr. Bill Schindler at the Eastern Shore Food Lab (2nd floor of Modern Stone Age Kitchen) and learn how make fresh fermented butter, yogurt, clabber and kefir for your family.
Not only will it taste delicious but you will save a ton of money!
For thousands of years, milk has been transformed through fermentation into a multitude of foods including butter and buttermilk, kefir, yogurt, and cheese. These processes increased nutrient density and bioavailability, created digestibility and safety, and unlocked an incredible array of flavors and textures! This introductory course will cover the basics of dairy fermentation in a way that empowers you to begin to create your own fermented butter, kefir, clabber, and yogurt from home!
Class will run from 10:00 to 1:00 and the cost is $75 per participant.
To ensure maximum student participation, space is limited.