£37.06 – £42.27

Exploring Dairy Ferments & Cheese Making with Artisan & Author Simon Poffle...

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Silo Brighton

39 Upper Gardner Street

North Laine

BN1 4AN

United Kingdom

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This year, as part of an innovative line up of microbial sorcerers and small-batch artisans and producers - AlchemyFlow is bringing home an expansive curriculum on the fermentation arts to help deepen your home-based practice and bring some snazz and tang to your dining table.

We have made it our mission this year to hold your hand through some of the more technical aspects of fermentation, to improve your confidence and repertoire and introduce you back into the world with some mad fermentation skills.

Beyond the pragmatics, you'll be introduced to some of the leading lights in the fermentation community, who will mesmerize you with their cultural and political perspectives on the tradition. Not to mention inspiring your practice through cutting edge knowledge and insights on gut health, healing and nutrition.

Our fourth week will be led by Simon Poffley of The Fermentarium and author of the book 'Ferment, Pickle, Dry'. Expect a four hour jaunt through the world of dairy ferments - looking at a wide variety of dairy ferments from kefir to cultured butter and lebneh. The workshop will also look at different varieties of yoghurt, clabbered milk, whey, crème fraiche, cottage cheese and paneer. At the end of the course you have milk kefir grains to take home as well as recipes and the knowledge to further experiment!

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Location

Silo Brighton

39 Upper Gardner Street

North Laine

BN1 4AN

United Kingdom

View Map

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