Yogurt will be made from scratch without requiring any special equipment. We will also discuss Greek Yogurt and Yogurt Cheese. Participants may take a sample of the culture home to make their own yogurt.
Bob Mathews started making Sauerkraut nearly 10 years ago after reading about its health benefits, and has been making it continuously ever since, and eats it almost every day. Over the years Bob has expanded his ferments to include Yogurt, Kefir, Kombucha, SourdoughBread, and a host of other vegetable ferments such as Kimchi, Sour Pickles, Asparagus, Cauliflower, Beets, etc. Bob has been teaching formal classes on these subjects for the last 2 years.
Free program. Registration required.
- Thursday, December 8, 2016
- 6:00pm - 7:00pm
- Meeting Room B
- The Brentwood Library