Join me for a start to finish approach to fermented dairy!
For thousands of years, humans have been transforming milk through fermentation into a multitude of foods including butter and buttermilk, kefir, yogurt, and cheese. These traditional processes increased nutrient density and bioavailability, created digestibility and safety, and unleashed an incredible array of flavors and textures!
This introductory course will cover the basics of dairy fermentation in a way that empowers you to begin to create your own fermented butter, kefir, and stretched curd cheese in your home! We will cover all the following steps:
- Sourcing the highest quality dairy possible and navigating the confusing grocery store dairy aisle,
- Obtaining essential tools and supplies for fermenting dairy in your kitchen,
- Handling both raw and pasteurized dairy safely,
- Initiating and controlling the fermentation process with both raw and pasteurized milk,
- Making both Mesophilic and Thermophilic yogurt,
- Separating the butter fat and butter milk from fermented cream,
- Draining and transferring kefir grains to fresh milk,
- Cutting and draining curds,
- Making, using and storing cheese,
- Understanding the step-by-step process of making kefir, fermented butter, mozzarella (Fior di Latte) and ricotta cheese.
This course is the only thing standing between you and the ability to ferment dairy, so you can enjoy nutrient-dense kefir, butter, mozzarella and ricotta cheese using traditional methods in your own kitchen!
The best part is that I will be there to walk you step-by-step through the whole process! You can have all your questions answered. I will repeat and redo every step until you get it down too. Did I mention it’s all recorded and you have lifetime access? Gotta love that too!
You’ll be making mozzarella just like this by the last class!
Course Details:
Through a combination of pre-recorded lessons and LIVE interactive zoom sessions, each course is designed to empower you to incorporate lessons from our deep dietary past, rich and diverse traditional cultures around the world, and modern culinary techniques in your kitchens to transform basic ingredients into the safest most nutrient dense and bioavailable form possible for your families.
Mark your Calendars now!
- WEEK 1 (March 1 – 7):
- A Pre-recorded webinar style class (view at any time during the 1st week) that covers the following:
- Topics: Prehistory and benefits of dairy; Earliest evidence of dairy; How ancestral groups around the world today are still fermenting dairy; Modern dairy consumption/production; Necessary equipment; Sourcing high quality ingredients,
- Pre-recorded material and resources to give you the necessary background information to truly immerse yourself in the cooking experience,
- You will be expected to complete homework in-between classes.
- A Pre-recorded webinar style class (view at any time during the 1st week) that covers the following:
- WEEK 2 (March 8 – 14):
- LIVE Getting Started with Fermented Dairy class on Monday March 8, 2021 at 7:00PM EST (if you can not attend, it will be recorded so don’t worry)!
- Topics: Introduction to fermented dairy; Making clabber, kefir, Mesophilic & Thermophilic yogurt, plus fermented butter,
- Recipes will be provided,
- You will be expected to complete homework in-between classes.
- LIVE Getting Started with Fermented Dairy class on Monday March 8, 2021 at 7:00PM EST (if you can not attend, it will be recorded so don’t worry)!
- WEEK 3 (March 15 – 21):
- LIVE Fermented Dairy 2.0 class on Monday March 15, 2021 at 7:00PM EST(if you can not attend, it will be recorded so don’t worry)!
- Topics: Making fresh, real mozzarella and ricotta cheese,
- Recipes will be provided,
- You will be expected to complete homework in-between classes.
- LIVE Fermented Dairy 2.0 class on Monday March 15, 2021 at 7:00PM EST(if you can not attend, it will be recorded so don’t worry)!
- WEEK 4 (March 22 – 28):
- LIVE Troubleshooting plus Question & Answer class focusing on fermented dairy on Monday March 22, 2021 at 7:00PM EST(if you can not attend, it will be recorded so don’t worry)!
- Topics: You bring them! After 3 weeks of working diligently with fermented dairy, I know there will be questions, so this is your chance to get all the answers to everything dairy so you can control the fermentation process to include homemade fermented dairy products so you can eat like a human!
- LIVE Troubleshooting plus Question & Answer class focusing on fermented dairy on Monday March 22, 2021 at 7:00PM EST(if you can not attend, it will be recorded so don’t worry)!
* Please note ALL classes are recorded. If you are unable to attend a LIVE class, you can watch the recorded class. LIVE classes will be interactive in nature so you can cook along with me or simply follow along and then cook on your own after the class.
Stay Organized with our Monthly Class Calendar
Included in this Course:
- Life-long access to all course materials and recorded videos, so you can watch and re-watch to refine your fermented dairy skills,
- Access to the Eat Like a Human | Back-to-Basics private Facebook Group where you can post pictures, ask questions, and learn from our group as a collective whole,
- Copies of my Fermented Dairy Recipes that I have spent years developing and have taught around the world,
- Weekly resources to help you start making fermented dairy products as part of your dietary routine,
- Troubleshooting tips and tricks directly from me, so you can perfect your fermented dairy techniques!
