Fermented dairy products are traditional in cultures around the world. Before industrialization, fermentation was necessary to preserve milk; it also encourages friendly bacteria to make products that are nutrient dense and easy to digest: yogurt, kefir, buttermilk and sour cream and then use them to make yogurt cheese, sour cream veggie dip, and some great kefir spiced muffins.|
Instructor: Janet McDonald, The Good Stuff
This is a demonstration-style cooking class with a vegetarian menu. Snacks will be served and students will enjoy a generous taste of each recipe.
No refunds or exchanges with less than 48 hours notice.
Parking is available in the parking garage at 28th & S streets
If this class is sold out, click here to sign up for the waiting list
Co-op Cooking School & Community Learning Center, on the second floor (View)
2820 R Street, at the corner of R and 29th
Sacramento, CA 95816
|Minimum Age: 18|
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: Yes!|