fermented-dairy

Week 1 Workbook

It’s just like sitting in Dr. Bill’s Class!

Take a walk through the dairy aisle with Dr. Bill and then listen as he talks about our modern dairy consumption plus production.

It’s just like sitting in Dr. Bill’s Class!

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.

Week 4 | Workbook

Week-4-Back-to-Basics-Fermented-Dairy-Master-Class-Workbook-March-2021Download

Week 4 | Class Recording

It’s all about CHEESE!

Week 3 | Workbook

Week 3 Back-to-Basics Fermented Dairy Master Class Workbook March 2021Download

Week 3 | Class Recording

Workbook

Week 2 | Class Video

Watch this video to learn about the equipment, ingredients and supplies you will need for this class (10 minutes).

It’s just like sitting in Dr. Bill’s Class!

Here is a little peek into how I got started . . .

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. 

Around the World for Answers

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!