2 Workshops – 1 Day: Haloumi Cheese and Fermenting Foods

When:
August 20, 2016 @ 9:30 am – 4:30 pm
2016-08-20T09:30:00+10:00
2016-08-20T16:30:00+10:00
Where:
Yandina Community Gardens
41 Farrell St Yandina
Cost:
110 + ticketing fee
Contact:
Elisabeth Fekonia
0432 180523

Maximum of 15 People – Book Early

Haloumi cheese, cultured butter, ghee, yoghurt, kefir and sour cream

Learn how to make Haloumi cheese, cultured butter, yoghurt, kefir and sour cream. In this three hour cheese making workshop you will see how easy it is to make Haloumi cheese and put the life back into pasteurised milk and cream to make healthy life giving dairy products. Participation is encouraged and tasting of topics covered on the day will be available.

Lactic fermentation of vegetables, fruits and beverages

Lactic or wild fermentation is a very natural and wild fermenting method that creates zillions of lactic bacteria that are a wonderful source of pro biotics for your inner health. Learn how make these easy ferments for yourself and see how versatile and varied these can be. Ferments such as sauerkraut, kimchi, fermented tomato sauce, fermented fruit paste, fruit chutney, cucumber pickles, fermented polenta fingers, nuca doca, as well as kombucha tea, beet kvass and ginger beer. Participants will be making these ferments by demonstration and every one will take home sauerkraut made on the day. All foods and beverages will be available for taste testing with handouts including all the recipes.

Each Single workshop costs $60 + ticketing fee