Week 1 Workbook
Week-1-Back-to-Basics-Fermented-Dairy-Master-Class-Workbook-March-2021Download
by Christina
by Christina
Take a walk through the dairy aisle with Dr. Bill and then listen as he talks about our modern dairy consumption plus production.
by Christina
Learn why humans are unique with how they consume dairy. This is fascinating from both an archaeological and nutritional perspective. It will definitely leave you wondering when you see an adult drink a glass of milk.
by Christina
Topic: Fermented Dairy and Cheese Class – Final Night
Time: Mar 22, 2021 07:00 PM Eastern Time (US and Canada)
Join Zoom Meeting
https://us02web.zoom.us/j/88010959723
Meeting ID: 880 1095 9723
by Christina
Topic: Week 3 Cheesemaking Class
Time: Mar 15, 2021 07:00 PM Eastern Time (US and Canada)
Join Zoom Meeting
https://us02web.zoom.us/j/85669836266
Meeting ID: 856 6983 6266
by Christina
by Christina
by Christina
Take a walk through the dairy aisle with Dr. Bill and then listen as he talks about our modern dairy consumption plus production.
Learn why humans are unique with how they consume dairy. This is fascinating from both an archaeological and nutritional perspective. It will definitely leave you wondering when you see an adult drink a glass of milk.
Take a listen as I walk the audience through the impact of food on our dietary past at FRUTO last February 2020 in Brazil. So thankful this conference was held before COVID shut everything down!
by Christina
If you couldn’t tell, we are passionate about fermenting dairy in this house. I know that may sound strange, who is passionate about fermenting dairy? Well, we are. We absolutely love fermented dairy foods such as cheese, sour cream, kefir and yogurt and include some version of one or more of them in our diets daily.
Many years ago, when I began to dive deep into primitive skills, fermentation and ancestral approaches to food, Christina (who at the time was a vegetarian and not so excited about my nose-to-tail approach to animals and work with edible bugs) very politely asked me if I could one day learn how to make yogurt and cheese. I did and am so glad she nudged me in this direction. The fermented dairy foods that we make in this house are incredibly nutritious and delicious.
The quest to learn as much as possible about traditional ways of dairy processing and consumption has taken me and my family around the world! From drinking raw milk and cows blood with Samburu warriors in Kenya, learning about ash yogurt in West Pokot, and making traditional Caciocavallo in the mountains of Sicily to working with David Asher in Iceland we experienced, first hand, the diverse ways in which we humans have discovered using the power of fermentation to transform raw dairy into its most nourishing and delicious forms possible for our human bodies!
The following readings supplement our #EatLikeaHuman research and help create the foundation to support the benefits of fermented dairy