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Cultured Butter & Dairy Ferments Workshop

  • The Green Sheep 2 Friar Street Thurles Ireland (map)

Every culture has a fermentation culture. Before refrigeration, societies would transform produce around them in a variety of ways to preserve their bounty or make bounty more bio-available. Through these various preservation methods, the adaptation and incorporation of fermented foods in everyday life is extensive and diversified! With that said, this workshop delves into the wonderful world of preserved fats and dairy ferments! 

During the course:

-The workshop will begin on a discussion of fermentation. We will focus on discussing the bacterial world around us and the bacterial world inside of ourselves. This will lead into the the world of milk, history of yogurts, and the history of milk kefir. 

-During the discussion we will be tasting through thermophilic (heirloom) yogurt cultures as well as a mesophilic yogurt culture, milk kefir, cultured cream, buttermilk, and cultured butter. Don’t worry, there will be bread provided for all your butter needs. Please also bring any small containers/bags to take any cultures home with you. 

-After discussions we will move into making butter! All cultured cream will be provided for everyone to shake up into their own butter to take home

Please come with an open mind and a curious gut.

All ticket sales and more information can be found through contacting:

Earlier Event: July 21
Sauerkraut Workshop