Every wednesday, I pick up raw milk from my cow and turn it into yoghurt, kefir, sour cream, cream cheese and an array of desserts. Sounds utopic and unpractical for suburbanites? Not so!
With a simple setup, your kitchen becomes a micro dairy and you can transform raw (or even pasteurised) milk into delicious fermented foods. Learn how to get geared up cheaply to easily make your favourites at home.
Check dates to the right and register now!