|Description||Kefir making is wonderful ancient endeavor providing you with extremely diverse and healthy microbial product - kefir!|
|Processing assembly||Food Hacking Base|
|Language||de - German, en - English, cs - Czech, es - Spanish / Castilian|
|Related to||Experimental Incubator|
|Starts at||2013/12/29 02:00:00 PM|
|Ends at||2013/12/29 04:00:00 PM|
|Location||Food Hacking Base|
During this workshop you will learn how to make your own kefir ferments using the kefir grains culture. We will explain basic concepts of probiotic, prebiotic and biofilm based polycultures and why it is good to consume foods “labeled” by these terms. You will prepare your own kefir culture, based on a working manual (link to electronic version) and take it with you so you will be ready to brew wherever you decide hopefully “positively infecting” your local hackerspace :-).
We will be talking about milk/dairy fermentations focusing on kefir and yogurt cultures, explaining also the concept of slow food and related terms like probiotics etc. We will demonstrate how to make a new batch of kefir and how to harvest the old one. The main aim of this workshop is for the participants to understand the principles behind the milk fermentation with kefir culture. Combined with the practical experience which we provide you will be able to take care properly about your kefir cultures which is the key for your successful long term fermentation adventures. As usually there will be tasters, cultures sharing, manuals and various hints how to use the products in alternative ways making for example probiotic drinks from whey, cream cheese et cetera. We will also provide troubleshooting help if you need it.