Culinary & Wine

Ferment Dairy Class

When: Sun., March 8, 2-5 p.m. 2015

As far as food trends go, the age-old art of fermentation is having its moment in the sun, with entire restaurant menus built around the deployment of carefully cultivated cultures, and more makers of artisanal kimchi and sauerkraut than you can shake a stick at. This week’s BioFuel Oasis-sponsored DIY class at the Sticky Art Lab (1682 University Ave., Berkeley) shines a light on the world of fermented dairy products, as participants learn how to make cultured butter, crème fraîche, Greek yogurt, and the fermented milk drink known as kefir. Everyone gets to make a batch of kefir to bring home, where the fermentation process will continue to work its magic. The class will be taught by Nishanga Bliss, a licensed acupuncturist and the author of Gastronicity, a food and nutrition blog about “eating the right food at the right time in the right place.”

Luke Tsai

Price: $40

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