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Counter Culture: Cultured Dairy

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$30.00
Date: 
Saturday, October 26, 2013 - 10:00am - 12:00pm
teaser: 
Saturday, October 26, 10 a.m.-12 p.m.
Misc: 
CED035
Price: $30.00

Course # CED035
Instructor: Caroline Homan
Date: Saturday, October 26
Time: 10 a.m.-12 p.m.
Room: Kitchen / Room 253

Learn to make yogurt, kefir, butter and more. Cultured Dairy Class will teach students how to make a wide varitey of fermented dairy products.In this workshop you will learn how to make homemade yogurt, fromage blanc, creme fraiche, and butter.

Starting with fresh, creamy whole milk and cream from pastured animals, we will learn how to culture milk and cream to make homemade yogurt, fromage blanc, creme fraiche, and butter. You don't need special equipment to get started culturing milk, and you can actually stretch your dollar when you make these products yourself. Learn about the differences between raw milk and pasteurized milk, healthy fats in whole milk from pastured animals, and the beneficial lacto-bacilli we wish to cultivate when we culture these dairy products at home. You'll be amazed at how good these homemade cultured dairy products taste.


Continuing Education at Burlington College
Krista Hamel
351 North Avenue
Burlington, Vermont 05401
Phone: 802-923-2240
E-mail: khamelatburlington [dot] edu