Kefir 2 ways - Saturday Series #3
Milk or Water Kefir or both? How to make the most from your grains, second ferment suggestions and tastings too. We will delve into all the beauty that this lively SCOBY will bring to you.
This is the third in our series of specialised workshops we'll hold all through winter - Saturday afternoon from 2-4pm. Two hours - one topic in 2 ways. This is an affordable and thorough way to get your ferment on. And winter is the best time to start for many of the ferments. Bring your own jar or bottle, or buy one of ours. This is the first time we've opened The Fermentary kitchen up to the public for workshops.
We also love to teach about what we do and envision crocks and jars of ferments in home kitchens around Australia and helping people eat a little something fermented a few times every day; giving people the confidence to rely on common sense in the kitchen again, and to no longer be afraid of healthy, helpful yeasts and bacteria in foods.
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Why will you love it?
What will you learn?
- As the name suggests you'll learn to make kefir 2 ways
- Learn to get the most from your grains
What will you get?
- Two ways to prepare kefir
- second ferment suggestions