Intro to Fermentation: Yogurt (Online)
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.
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 your own yogurt. 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!
If you'd like to get started making yogurt after class, here's what you'll need
- Half Gallon Whole Organic Milk (not ultra pasturized if possible)
- Jars (quarts or pints)
- Starter: this can be store bought yogurt (you only need a few tablespoons) OR yogurt starter (you can order online through Cultures for Health or GEM Cultures)
- Incubator: we will talk about at home incubator solutions for everyone in class!