Every culture has a fermentation culture. Before refrigeration, cultures would transform produce around them in various ways to preserve it. Through various preservation methods of endless bounties, the adaption and incorporation of fermented foods in everyday life is extensive and diversified! With that said, this workshop delves into the wonderful world of fat and dairy ferments!
During the course:
-The workshop will begin with a discussion on general fermentation (history and health) with a focus on the various traditions of butter and dairy ferments.
-During the discussion we will be tasting through various yogurt cultures, milk kefir, cultured cream, buttermilk, and butter that will be provided by Ampersand Cultured butter.
-After discussions we will move into making butter! All cultured cream and jars will be provided for everyone to shake up their own butter to take home. We will also be going over and demonstrating different tools that can be used for churning up some butter.
There will be sourdough bread with butter for snacking away with walk throughs and tastings of all dairy ferments that will be discussed. All supplies are fully provided for the workshop.