David Asher KEFIR Powered Fermentation
- Sat, Mar 25, 2017 10:00am - 4:00pm and Sun, Mar 26, 2017 10:00am - 4:00pm
After an amazing year of touring the world teaching and learning about natural cheesemaking - our favourite Canadian natural cheese maker is here again. David teaches how to make cheese using milk kefir grains. (Our personal favourite SCOBY)
We'll host David for a week in Victoria - for several events - the main 2 day demonstration workshop goes for 2 days. We'll hold the 2 days in Melbourne from 10-4 both days, with a lunch prepared by Roger and the team at The Fermentary.
This comprehensive course begins with a session on dairy fermentation, covering Clabber, Kefir, Creme Fraiche, and Cultured Butter.
In the afternoon we look at rennet cheeses, preparing the basic curd that can become many different styles of cheese, including Camembert, Blue Cheeses, Washed Rind Cheeses, Mozzarella and Feta.
On the second morning we make lactic cheeses such as Cream Cheese & Chèvre, and then we take the same curd and age it into Crottin, Valencay and Saint Marcellin.
On the second afternoon we make a wheel of hard Alpine Cheese. And with its leftover whey we prepare a batch of fresh, warm Ricotta.
Two days of learning allow students to see many cheeses through the beginning stages of their evolution, and provides insight into how all styles of cheeses evolve from the very same milk with the same culture and the same rennet.
You can purchase his book from us ahead of time, or on the day.