Week 1 Workbook
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fermented-dairy
Real Milk, Real Cheese and the Power of Fermentation
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.
The Roots of Dairy Consumption
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 | Fermented Dairy Back-to-Basics
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 | Class Recording
Week 3 | Fermented Dairy Back-to-Basics
It’s all about 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 | Class Recording
Week 2 | Fermented Dairy Back-to-Basics
Workbook
Week 2 | Class Video
Kitchen Equipment | Fermented Dairy Back-to-Basics
Videos | Fermented Dairy Back-to-Basics
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!
Readings | Fermented Dairy Back-to-Basics
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