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Learn to make kefir
As a probiotic and prebiotic kefir is hard to beat in what it delivers to us in establishing a healthy gut microbiome - the very foundation of our immunity and well being. Kefir is actually very simple to make at home without any need for specialised equipment. Once you know how, there is no reasonable excuse to not make your own!
This workshop will cover all the fine points of making kefir - getting started, storing your mother culture when away for extended periods, resuscitation of mother culture after a period of rest and what can be done with your ever-growing mother culture once you’re making kefir regularly. You'll learn to make fruit- and herb-infused home brews, using the kefir culture. A small amount kefir mother culture will be given to each participant so that they can start their kefir adventure as soon as they get home.
You might be surprised at how many more portals of home fermentations open up once you settle into kefir making.
The workshop will be led by Rachna Jhala, the founder and director of Happy Belly Foods, which uses milk from the Bore Place herd to make their delicious dairy products. Rachna has been making her own yoghurt and other fermented foods since she was a teenager and is passionate about sharing her skills and knowledge with the community.
The workshop will end with a tasting session of Happy Belly fermented dairy products and the opportunity to discuss the cultural history of dairy fermentation.
This workshop will cover all the fine points of making kefir - getting started, storing your mother culture when away for extended periods, resuscitation of mother culture after a period of rest and what can be done with your ever-growing mother culture once you’re making kefir regularly. You'll learn to make fruit- and herb-infused home brews, using the kefir culture. A small amount kefir mother culture will be given to each participant so that they can start their kefir adventure as soon as they get home.
You might be surprised at how many more portals of home fermentations open up once you settle into kefir making.
The workshop will be led by Rachna Jhala, the founder and director of Happy Belly Foods, which uses milk from the Bore Place herd to make their delicious dairy products. Rachna has been making her own yoghurt and other fermented foods since she was a teenager and is passionate about sharing her skills and knowledge with the community.
The workshop will end with a tasting session of Happy Belly fermented dairy products and the opportunity to discuss the cultural history of dairy fermentation.
10:30-13:00
Tickets £32
Tickets £32
Bore Place
Bore Place Road
Chiddingstone Kent TN8 7AR
Sun 9 June
Website:
www.boreplace.org
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Bore Place
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