Short Courses

Learn with the specialist centre for foods, tourism, hospitality and events.

Duration

4 Hours

Schedule

Coming Soon

What You Learn

Venture into Kefir's history and glorious extensions of cultured butter, labneh, creme fraiche, and ice cream

How to use your whey

Make wild yoghurt and the powerhouse range of products found from the milk kefir SCOBY

What You Get

Take home all the 'goodies' you make in class

Eat the butter and creme fraiche, and start the day with a smoothie from the milk kefir

Certificate of participation

Materials to Bring

Pen for note takin

Carry bag to transport goods home

Dress Code

Participants are requested to wear flat, enclosed, rubber soled shoes and long trousers for comfort and safety in the kitchens. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.

Learn to enhance the bacteria within and on your foods to feed both your palate and your gut. From the basics of fermentation to a break down monthly course this is set up so you can choose your own adventure. This fermentation course will help you love the mystery teach you to work with the invisible to enhance and preserve foods traditionally. These courses are a mixture of demonstration, lecture and hands on and can be taken as a whole or as an individual course - the complete course would include a book and certificate of completion.

BIO: Sharon Flynn is founder and fermenter of the award winning fermented food and drink business 'The Fermentary'.  A staunch advocate of traditional fermentation methods all of her products are slow, minimal intervention and wild fermented. Recent recipient of the award 'Outstanding Artisan',  Sharon is also the author of 'Ferment for Good - Ancient Foods for the Modern Gut'. She has been featured on several Australian cooking shows. Sharon has interned with Sandor Katz it his home in Tennessee, and also spent time last year in Kyoto attending a masterclass in growing Koji. Her classes sell out all over Australia, this will be her first series. 

 

Milk and Mylks

Milk and Mylks and how to ferment them - how to use your whey, make wild yoghurt and the powerhouse range of products found from the milk kefir SCOBY.  We'll venture into Kefir's history and glorious extensions of cultured butter, labneh, creme fraiche, and ice cream. You’ll go home with some milk kefir grains, a Yoghurt swatch and a whey based soda. We'll eat the butter and creme fraiche, and start the day with a smoothie from the milk kefir.

Go to Fermenting Masterclass

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