Cultured milks: Kefir, Yogurt and Filmjolk
Tuesday, June 26, 2012 from 6:30 PM to 7:30 PM (CDT)
Saint Paul, United States
Barb Bredesen shares the wonders of cultured dairy, considered therapeutic food for the digestive system. Taste the differences between kefir, yogurt and filmjolk, and learn the procedures involved in making each one. Includes a culture to bring home.
Demo and Tasting
Minimum of 4 students required
All classes are intended for ages 16+ unless otherwise specified. Please contact us to inquire about any special circumstances.