Dairy and Non-Dairy Ferments - ONLINE CLASS

Contraband Ferments
B215e20f seeable

Taught by Cheryl Paswater

Cheryl Paswater is an Certified Fermentationist , Educator, and Health Coach, who after a near-death experience, turned to holistic medicine for help. After radical diet and lifestyle changes, she started teaching on fermentation, old world food preservation, healthy eating, sustainable food, and holistic health. Cheryl runs a popular fermentation project and CSA called Contraband Ferments. (www.contrabandferments.com) She lives in Brooklyn, NY.  


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Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Beer, miso, sourdough, kefir, kimchi and many other delicious foods we love are the product of fermentation.

In this course we will cover the basic science behind making dairy and dairy alternatives to make milk kefir. We'll also learn how to make water kefir, fizzy soda-like drinks.

We will talk about why it’s good for you, and we’ll teach you how to make it yourself, cultures health and more!  If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you!

To make along, grab a culture from Cultures for Health will be the fastest. 
If doing water kefir they'll need sugar or juice 
If doing dairy kefir they'll need a organic whole milk --- least pasteurized the better 


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