Eleven Students enjoyed the educational accommodations and the generosity of Earth Fare for two hours as they learned how to make the most nutritious and versatile milk kefir, and how to preserve their fruits and vegetables with lacto-fermentation.
This class is very intensive for me and most of the time I forget to take pictures as was the case for this class. Being that I have no pictures of my students, I would at least like to mention their names here: LuAnn Tudela, Emma Galarraga, Yvonne Williams, Kristin Vordenbaum, Susan Ledbetter, Sally Dumas, June Dean, Wendy Hansen, Kalli Kenney, Jenni Hunt, and Amanda Davis. LuAnn and Emma traveled from Atlanta to be present for this class. Wow! I'm humbled.
I would like to thank Brooke Peace, Community Relations Manager, at Earth Fare, and for the freebies given to the class. Everyone received free totes, organic raisins, sea salt
and a coupon for $5 off. They also took home a pint of gingered carrots and the milk kefir
grains.
The class opened with prayer, thanking God for His amazing creation of food to nourish our bodies. Everyone sampled many products made from milk kefir and whey, then we had a discussion of how to make kefir and care for the grains.
This class is very intensive for me and most of the time I forget to take pictures as was the case for this class. Being that I have no pictures of my students, I would at least like to mention their names here: LuAnn Tudela, Emma Galarraga, Yvonne Williams, Kristin Vordenbaum, Susan Ledbetter, Sally Dumas, June Dean, Wendy Hansen, Kalli Kenney, Jenni Hunt, and Amanda Davis. LuAnn and Emma traveled from Atlanta to be present for this class. Wow! I'm humbled.
I would like to thank Brooke Peace, Community Relations Manager, at Earth Fare, and for the freebies given to the class. Everyone received free totes, organic raisins, sea salt
and a coupon for $5 off. They also took home a pint of gingered carrots and the milk kefir
grains.
The class opened with prayer, thanking God for His amazing creation of food to nourish our bodies. Everyone sampled many products made from milk kefir and whey, then we had a discussion of how to make kefir and care for the grains.
I made a very nutritious Coconut Kefir Lime Cooler (non-alcoholic) and challenged the class to figure out how I made it look so green. Everyone really liked this vitamin and enzyme rich power packed drink.
After the taste samples and the milk kefir discussion, the class was directed to start work on their take home project - Lacto-Fermented Raisin Gingered Carrots. Earth Fare provided large bowls for each student and I had brought grated carrots for them to put in their bowls, along with the other ingredients to make this project.
Lacto-fermented products require whey, which is derived from milk kefir. There are many ways to extract whey from milk kefir, yogurt, or clabbered milk.
I enjoyed this class and it was a lot of fun as we all learned about the microscopic world of bacteria and yeasts and the many benefits that it imparts to our health, namely our immune system.
Thank you, class :)
Lacto-fermented products require whey, which is derived from milk kefir. There are many ways to extract whey from milk kefir, yogurt, or clabbered milk.
I enjoyed this class and it was a lot of fun as we all learned about the microscopic world of bacteria and yeasts and the many benefits that it imparts to our health, namely our immune system.
Thank you, class :)
