Fhb kefir making emf2018: Difference between revisions
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We will be talking about milk/dairy fermentations focusing on kefir and yogurt cultures, explaining also the concept of slow food and related terms like probiotics etc. We will demonstrate how to make a new batch of kefir and how to harvest the old one. The main aim of this workshop is for the participants to understand the principles behind the milk fermentation with kefir culture. Combined with the practical experience which we provide you will be able to take care properly about your kefir cultures which is the key for your successful long term fermentation adventures! As usually there will be tasters, cultures sharing, manuals and various hints how to use the products in alternative ways making for example probiotic drinks from whey, cream cheese et cetera. We will also provide troubleshooting help if you need it. | We will be talking about milk/dairy fermentations focusing on kefir and yogurt cultures, explaining also the concept of slow food and related terms like probiotics etc. We will demonstrate how to make a new batch of kefir and how to harvest the old one. The main aim of this workshop is for the participants to understand the principles behind the milk fermentation with kefir culture. Combined with the practical experience which we provide you will be able to take care properly about your kefir cultures which is the key for your successful long term fermentation adventures! As usually there will be tasters, cultures sharing, manuals and various hints how to use the products in alternative ways making for example probiotic drinks from whey, cream cheese et cetera. We will also provide troubleshooting help if you need it. | ||
This workshop is donation at your will based no one turned away for lack of funds. If you can afford to donate, please do so. I [[User:Algoldor|Algoldor]] will be very happy to use it especially for the next big project the '''[[Fermentations_mobile|fermentation mobile]]'''. Thank you, I appreciate it! | This workshop is '''donation at your will based no one turned away for lack of funds'''. If you can afford to donate, please do so. I [[User:Algoldor|Algoldor]] will be very happy to use it especially for the next big project the '''[[Fermentations_mobile|fermentation mobile]]'''. Thank you, I appreciate it! | ||
PS When in doubts you should know that I got in to Sandor Katz's workshop a while ago, which was one of the turning points inspiring me in starting food&drink fermentation as my profession. I made it in because of the "no one turned away for lack of funds" offer. Well they let me in, happy, so I should try to make you happy too, right? | PS When in doubts you should know that I got in to Sandor Katz's workshop a while ago, which was one of the turning points inspiring me in starting food&drink fermentation as my profession. I made it in because of the "no one turned away for lack of funds" offer. Well they let me in, happy, so I should try to make you happy too, right? | ||
Latest revision as of 16:32, 26 August 2018
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During this workshop you will learn how to make your own kefir ferments using the kefir grains culture. We will explain basic concepts of probiotic, prebiotic and biofilm based polycultures and why it is good to consume foods “labeled” by these terms. You will prepare your own kefir ferment, based on a working manual (link to electronic version) and take the kefir grains with you so you will be ready to brew wherever you decide hopefully “positively infecting” your local hackerspace :-).
We will be talking about milk/dairy fermentations focusing on kefir and yogurt cultures, explaining also the concept of slow food and related terms like probiotics etc. We will demonstrate how to make a new batch of kefir and how to harvest the old one. The main aim of this workshop is for the participants to understand the principles behind the milk fermentation with kefir culture. Combined with the practical experience which we provide you will be able to take care properly about your kefir cultures which is the key for your successful long term fermentation adventures! As usually there will be tasters, cultures sharing, manuals and various hints how to use the products in alternative ways making for example probiotic drinks from whey, cream cheese et cetera. We will also provide troubleshooting help if you need it.
This workshop is donation at your will based no one turned away for lack of funds. If you can afford to donate, please do so. I Algoldor will be very happy to use it especially for the next big project the fermentation mobile. Thank you, I appreciate it!
PS When in doubts you should know that I got in to Sandor Katz's workshop a while ago, which was one of the turning points inspiring me in starting food&drink fermentation as my profession. I made it in because of the "no one turned away for lack of funds" offer. Well they let me in, happy, so I should try to make you happy too, right?