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Cultured or 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. Janet will guide you through the ancient process of making fermented dairy products: 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
If this class is sold out, click here to sign up for the waiting list
This is a hands on cooking class
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LocationCo-op Community Learning Center & Cooking School (View)
1914 Alhambra Blvd
Sacramento, CA 95816
United States
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Categories
| Minimum Age: 16 |
| Kid Friendly: No |
| Dog Friendly: No |
| Non-Smoking: Yes! |
| Wheelchair Accessible: Yes! |
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