Fermentation Workshop: Mastering the Art of Milk Kefir

Learn how to master the art of fermenting milk into kefir!



2.5 hours

Class size 1 to 8 (public classes), 8 to 10

$140 (Afterpay available)


Welcome to Just Cultured, where we teach you how to transform and preserve foods into delicious fermented products!
Fermentation is an ancient and modern-age practice, a dance between humans and microbes that has given rise to some of the most beloved and beneficial foods and beverages around the world.
Our workshops emphasise the collaboration between these human and microbial cultures, leaving you with a deeper appreciation for the invisible forces of life that make food so delicious as well as connecting with some of the world's oldest human cultures.
At Just Cultured, we believe in honouring these traditions while empowering you with the knowledge and skills to create your own ferments with ease.
This workshop is perfect for beginners, food enthusiasts and anyone curious about adding more ferments to their diet. You'll learn the art of fermenting milk into kefir: a fermented beverage similar to yoghurt. You’ll also learn how to prepare kefir’s secondary products including kefir butter, labneh and whey.
What you'll learn:
Milk Kefir:
Discover how to transform milk into a probiotic-rich beverage that can be included in your daily repertoire. We'll guide you through the process, from understanding the science of milk fermentation to the importance of caring for your kefir grains. You’ll take home your own kefir grains with a fresh feeding of milk.
Kefir Butter:
Take your milk kefir skills a step further by learning to make delicious kefir butter. You'll be amazed at how easy it is to create cultured butter that's perfect for spreading, cooking or baking. You’ll get to take home your own freshly made butter.
Labneh and whey (demo only):
Learn the easiest way to get more out of your kefir by learning how to separate the curds from whey and discovering their culinary uses for daily eating or entertaining. This demonstration will set you up for continuing the process of labneh and whey at home.
By the end of the class, you can take home your milk kefir and kefir butter, as well as instructions and recipes for each product!
Note: Please contact the host for any inquiries as well as any dietary restrictions and we will try our best to accommodate you. We look forward to fermenting with you!

Knowledge required
Beginner-friendly.
 
What you'll get
  • Bring home your very own milk kefir and kefir butter.
  • Detailed instructions and recipes for each product.
  • A spread of snacks paired with the same fermented products taught in class.
What to bring
  • A curious mind and a willingness to learn.
  • An appetite to taste the fermented products that you will take home.
Suitable for

This class is great for individuals and couples as well as for a date idea, team building activity or hens party.

This experience would also be a unique gift for her, gift for mum or gift for couples.

Location

Co. Bake Space - 239 Swan Street, Richmond VIC

Fermentation Workshop: Mastering the Art of Milk Kefir location
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Your teacher

Just Cultured
Just Cultured

5.0 (2)

Hailing from sunny Singapore, Jay is a creative foodie with a keen interest in funky ferments. Growing up in a densely urbanised region of South-East Asia and with a decade of experience in the food industry, Jay has developed a deep appreciation for sustainable food systems and a longing for slow foods. Her journey reflects a commitment to fostering interconnections between people and promoting a sustainable, inclusive food culture.
Carl is a graduate with a Bachelor's in Food Studies and a co-founder of Just Food Collective. With a decade of diverse experience in the food sector, from farmers markets to hospitality and events, he is dedicated to addressing food security and fostering conviviality within the food system. He also believes that celebrating and learning the art of food fermentation holds the key to tackling some of these challenges.
As a fermentation workshop hosts, Jay and Carl passionately explore and share the rich cultural heritage of traditional fermentation practices. They believe in the power of food to connect people across different ethnicities and backgrounds, creating a shared space for learning and appreciation. Their workshops emphasises the importance of food accessibility and celebrates the diversity of flavours and traditions from around the world.

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