Session:Fermenting with Kefir
|Description||Learning how to ferment with milk kefir grains.|
|Website(s)||https://foodhackingbase.org/wiki/Recipe:Kefir making manual - short workshop form|
|Tags||kefir, fermentation, probiotic, beverage|
|Language|| en - English |
en - English
| Other sessions...
|Starts at||2017/08/07 14:00|
|Ends at||2017/08/07 16:00|
File:Kefir.pdf - Kefir workshop manual pdf.
During this workshop you will learn how to make your own kefir ferments using the kefir grains culture. We will explain basic concepts of probiotic, prebiotic and biofilm based polycultures and why it is good to consume foods “labeled” by these terms. You will prepare your own kefir culture, based on a working manual (link to electronic version) and take it with you so you will be ready to brew wherever you decide hopefully “positively infecting” your local hackerspace :-).
We will be talking about milk/dairy fermentations focusing on kefir and yogurt cultures, explaining also the concept of slow food and related terms like probiotics etc. We will demonstrate how to make a new batch of kefir and how to harvest the old one. The main aim of this workshop is for the participants to understand the principles behind the milk fermentation with kefir culture. Combined with the practical experience which we provide you will be able to take care properly about your kefir cultures which is the key for your successful long term fermentation adventures! As usually there will be tasters, cultures sharing, manuals and various hints how to use the products in alternative ways making for example probiotic drinks from whey, cream cheese et cetera. We will also provide troubleshooting help if you need it.
This workshop is donation at your will based no one turned away for lack of funds. If you can afford to donate, please do so either by selecting this workshop as a perk at our crowdsourcing campaign (seven spots available) for €20 (or more) or at the event. I Algoldor will be very happy to use it to cover the costs of this event but importantly also to facilitate my future projects and help to cover some living expenses. Thanks, I appreciate it!
PS When in doubts you should know that I got in to Sandor Katz workshop a while ago, which was one of the turning points for me inspiring me in starting food&drink fermentation as my profession, because of the "no one turned away for lack of funds" offer. Well they let me in, happy, so I should try to make you happy too, right?