Probiotic boost for 2017!

  • 8 December 2016
  • Simon Poffley

We are pleased to announce that we will be starting off 2017 with a boost of probiotic courses. There is no better time than the new year to get into a healthy diet and one of the best ways to do it is to start making your own fermented and live probiotic food.

On Sunday 8th January and Sunday 12th February we have our Sourdough Bread for Beginners course which where we will be making starters, spelt and rye sourdoughs. Come and learn the basics of this wonderful technique to bake incredibly nutritious and tasty loaves.

On Sunday 15th January and Sunday 19th February we have Fermented Soft Drinks which is an in-depth introduction into everything you need to know about fermented soft drinks. Learn how to make kombucha, water kefir, ginger bug and other soft drinks. Discover ways of using these drinks in other ferments. At the end of the course you will have a kombucha scoby and water kefir grains to ferment at home as well as recipes and the knowledge and confidence to experiment further.

On Sunday 22nd January, Sunday 5th February and Saturday 26th February we have our Lacto-Fermentation 1 course which covers sauerkraut, kimchi, preserved lemons and other vegetable and fruit ferments. Discover new ways of combining these ancient foods into everyday meals.

On Sunday 29th January we have Dairy Ferments where we will make milk kefir using milk kefir grains, use milk kefir to make flavoured kefir, cultured butter, lebneh and demonstrate how to make yoghurt. We will also look at different varieties of yoghurt, clabbered milk, whey, crème fraiche, cottage cheese and paneer. At the end of the course you will have milk kefir grains to take home as well as recipes and the knowledge to further experiment.

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