Together, we'll explore basic dairy culturing using simple, age-old methods to transform milk and cream into nutritious delicacies. Join Fermdamentals.com's Danielle Shelton as she teaches the art, science and history behind a variety of simple dairy ferments! The hands-on workshop will cover clabbered cream, yogurt, kefir, and skyr. Everyone will take home a jar of kefir, as well as other dairy cultures to make at home. Of course, sampling different kinds of dairy ferments is all part of the fun. Participants will also receive handouts with a few different fermentation recipes.
About the teacher:
Danielle Shelton is a food artisan, volunteer coordinator, textile artist, writer, world traveler, and life-long learner. After spending a decade stationed in Europe (with a deployment to the Middle East), she returned to her native Arkansas where she completed her Master's degree in Medieval History. As a recent transplant to Chattanooga, she is currently a volunteer coordinator with a local non-profit. She is the blogger behind fermdamentals.com, who shares her passion for fermented foods and beverages online and through classes. She spends most of her time at home either in the kitchen coming up with tasty treats, creating textile art of one variety or another, or researching and writing with a kitty in her lap.