Milk Fermentations: Milk Kefir & Yogurt Cultures
A past student of Sandor Katz’s, Kathe Kaczmarzyk spends her time educating in fermentation and experimenting with various fermentation processes. Always keeping things fresh and keeping them funky.
Within this course, Kathe will be leading us through the world of various dairy ferments, focusing specifically on a variety of yogurt cultures & milk kefir.
The course will begin with a simple discussion about the history of fermentation leading into discussing our bodies & bacteria.
The majority of the course will focus on discussing, tasting, and distinguishing between four different fermented dairy cultures which include
two thermophilic heirloom yogurt cultures, one mesophilic yogurt culture, and milk kefir. We will explore their histories, their various processes, and how they differ bacterially.
Everyone should bring a few small bags or small containers to bring some of each yogurt culture home with them!
Reminder: If you buy a ticket to this event you must ALSO buy a 'General Admission' ticket if you want to enter Terra Madre Nordic 2018. Click here for 'General Admission' tickets.