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You are here: Home / Archives for fermented-dairy

fermented-dairy

Workbook | Fermented Dairy Back-to-Basics

by Christina

Week 1 Workbook

Download your Week 1 Workbook and get started!

Week-1-Back-to-Basics-Fermented-Dairy-Master-Class-Workbook-March-2021
Download
Back-to-Basics Fermented Dairy Master Class Workbook March 2021 cover

Filed Under: Classes, Edible Classes Tagged With: fermented-dairy

Real Milk, Real Cheese and the Power of Fermentation

by Christina

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.

Filed Under: Classes, Edible Classes Tagged With: fermented-dairy

The Roots of Dairy Consumption

by Christina

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.

Filed Under: Classes, Edible Classes Tagged With: fermented-dairy

Week 4 | Fermented Dairy Back-to-Basics

by Christina

Week 4 | Zoom Link

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

Week 4 | Workbook

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

Week 4 | Class Recording

Filed Under: Classes, Edible Classes Tagged With: fermented-dairy

Week 3 | Fermented Dairy Back-to-Basics

by Christina

It’s all about CHEESE!

Bill Stretching Cheese

Week 3 | Zoom Link

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

Week 3 | Workbook

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

Week 3 | Class Recording

Filed Under: Classes, Edible Classes Tagged With: fermented-dairy

Week 2 | Fermented Dairy Back-to-Basics

by Christina

Workbook

Week-2-Back-to-Basics-Fermented-Dairy-Master-Class-Workbook-March-2021Download

Week 2 | Class Video

Filed Under: Classes, Edible Classes Tagged With: fermented-dairy

Kitchen Equipment | Fermented Dairy Back-to-Basics

by Christina

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

Don’t forget to check out the Week 1 Workbook for the ingredient list and here are some you should order ASAP!

  • Milk Grain Kefir
  • Mesophilic Yogurt Starter
  • Thermophillic Yogurt Starter
  • Thermophillic Cheese Culture (50 grams is enough)
  • Rennett

Filed Under: Classes, Edible Classes Tagged With: fermented-dairy

Videos | Fermented Dairy Back-to-Basics

by Christina

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

Real Milk, Real Cheese and the Power of Fermentation

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

The Roots of Dairy Consumption

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.

Our Dietary Past

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!

Filed Under: Classes, Edible Classes Tagged With: fermented-dairy

Readings | Fermented Dairy Back-to-Basics

by Christina

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!

  • Tasting Murisk in Kenya
  • Ash yogurt in West Pukot
  • Trying blood and milk in Kenya
  • Caciocavallo making in Sicily
  • Ash yogurt in Kenya
  • Real rennet with David Asher

Readings

The following readings supplement our #EatLikeaHuman research and help create the foundation to support the benefits of fermented dairy

  • Campaign for Raw Milk
  • What Mongolia’s Dairy Farmers Have to Teach Us About the Hidden History of Microbes
  • Earliest Evidence of Cheese-Making in Europe
  • Earliest Direct Evidence of Dairy Consumption
  • The Ceide Fields: a Mayo miracle older than the pyramids

Filed Under: Classes, Edible Classes Tagged With: fermented-dairy

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