You do not have permission to edit this page, for the following reasons:
Please read before you start to fill in the form!
Please enter a basic description for the planned Self-Organized Session. For more information about Self-Organized Sessions head to Self-Organized Sessions.
Add times where you like to run your activities here by just pressing "Add another…". You can add multiple times if you like to split your event over multiple timeslots. A Self-Organized Session should have at least one timeslot though ;)
Enter a full description of the event here. The field allows using the full mediawiki syntax for text formating.
[[Image:Kefir_cake_faa26052017.jpg|thumb|right|Fermented Kefir Cake!]]
[[Image:Kefir_grain_photo.jpg|thumb|right|Milk kefir grain]]
[https://dudle.inf.tu-dresden.de/kefirmaking34c3/ To secure spot on this workshop please sign in here].
[https://foodhackingbase.org/wiki/Recipe:Kefir_making_manual_-_short_workshop_form Workshop manual is shared here].
At this workshop you will learn how to make your own [https://en.wikipedia.org/wiki/Kefir kefir] ferments using the kefir grain 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 the [https://foodhackingbase.org/wiki/Recipe:Kefir_making_manual_-_short_workshop_form working manual] and take it with you so you will be ready to brew wherever you decide hopefully “positively infecting” your local hackerspace. This time we will also try to make at least as a demonstration a "kefir cake" and base of probiotic kefir drink, depending on how much time we will have.
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 I 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, kefir cake et cetera. I can be also your troubleshooting help if you need it. Note for you, if manage we will make kefir from raw unpasteurized milk, you should do the same for yourself at home.
This workshop is donation based no one turned away for lack of funds. I ([[User:Algoldor|Algoldor]]), who is leading this workshop will be very grateful for any donations which will help me to cover around €1000 which I'm investing to 34c3 presence and related projects, it will make my future projects more easy.
This is a minor edit
Watch this page