An introduction to cultured dairy products using as examples yogurt, kefir, and cottage cheese. Jim Appleby of Stony Brook Creamery will share the key steps in making cultured dairy and how to grow a healthy, vibrant community of cultures. Learn how to get the flavour and texture you’re looking for, how to troubleshoot a recipe, and methods of ensuring you’re making great clean food. Hands-on opportunities for practicing important steps in the process, including adding cultures.
NOTE: Due to very limited capacity in kitchen workshops, registration is limited to ONE kitchen workshop per attendee, while spaces are available.