We are pleased to announce the upcoming workshop “Culturing Dairy Products” on Wednesday, April 7, 2010 at 6:45pm.

Organic, raw milk is a whole food. It is not processed and still contains all of its probiotic bacteria, enzymes, and fat. The process of culturing or fermenting dairy products results in numerous beneficial changes. Many of the recipes in Nourishing Traditions call for fermented dairy products in the form of yoghurt, kefir, yoghurt cheese, whey, and cultured cream. An evening of culturing demonstrations from beginning preparation stage to finished product.

The workshop fee is $25. Pre-registration required and must be received by Thursday, April 1.

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