Heirloom Culturing

Culturing Class

All heirloom cultures will be given

Culturing is a lacto fermentation process using specific culture to inoculate the substance you want to ferment. Using Heirloom cultures means that you don’t have to buy the starter cultures again, ie. these heirloom starters can be used forever as long as you look after it like looking after your sourdough starter.

Cultures I will cover in this class – variations may occur depending on availability

• Dairy yoghurt
  • Thick thermophillic eg Greek
  • Mesophillic (room temperature, no boiling and can be made from raw milk)
• Coconut yoghurt (vegan) – thick, creamy and luscious
• Cultured buttermilk and butter
• Crème fraiche
• Milk & water kefir
• Kombucha & jun
• How to make food with the above cultured products: kombucha raspberry vinagreitte, ice cream, sorbet, gelato, pana cotta jellies, cultured chia jam and desserts….and more!

Class Details

• Duration – 6 hours
• Includes comprehensive notes and recipes
• All heirloom cultures
• Generous food to share in class
• Make your own mesophillic yoghurt to take home