Milk Kefir & Cultured Butter Workshop

                                                                                         Milk Kefir and Cultured butter Workshop

Every culture, a tradition of fermentation exists. Before the era of refrigeration, communities worldwide employed diverse methods to transform and preserve produce, ensuring its longevity, especially during the winter months. These preservation techniques infuse foods with remarkable flavours.

In this milk kefir workshop, we are looking forward to showing you how to look after, store & use the fermented dairy. We will talking, eating, drinking and making! We delve into the history and the world of milk kefir, looking at cultured cream, buttermilk, kefir cheese and cultured butter. We will cover briefly creating kefir with non diary, in this workshop we are using cow's milk. 

Participants will leave with the cultured butter they've crafted and, more importantly, the beautiful milk kefir grains provided in jars. These grains empower you to continue making milk kefir in the comfort of your own home, ensuring a delightful and repeatable experience. The unique taste of cultured butter is a treat like no other!

We will be on Newhouse Farm, Acton, Newcastle-Under-Lyme, Staffs, ST5 4EE. To foster an intimate and enriching environment, we've limited the workshop spaces. This ensures ample time for relaxation, learning, indulging in the workshop experience, and asking any questions you may have. All necessary equipment will be supplied.

Throughout the workshop, enjoy tastings, you won't need supper! There will be reference materials, and inspiration to fuel your fermenting journey. Additionally, you'll receive emailed notes and ongoing support.

If you have any questions, please ask emma@wildpickle.co.uk

Emma, with 12 years of experience in fermenting milk kefir and various other ferments, has been running this business for nearly 9 years. As a proud member of the Guild of Fermenters, she is committed to upholding principles in teaching fermentation and creating live, unpasteurized foods for workshops. Emma is enthusiastic about sharing the wonders of these microbial grains and spreading the love for kefir.

To assist those facing financial constraints please get in touch privately. There is one concessional space.