Cultured Condiments & Home-made Cheese (both dairy & non-dairy)
with Malcolm Saunders
Thursday October 12, 2017
7:00pm – 9:00pm
This 3 part series will help establish your knowledge and skills in the realm of Fermentation.
Part 2: Cultured Condiments & Home-made Cheese (both dairy & non-dairy)
Traditionally, condiments have held the invaluable role as a flavourful accompaniment to an otherwise ordinary meal. Many familiar favourites that were once traditionally cultured have now been so altered that their ‘cultured’ origins are all but forgotten. They have been replaced by modern, mass-produced and chemical versions lacking the necessary enzymes and probiotics found to assist in the proper breakdown and assimilation of our daily meals.
Ketchup, mustard, mayonnaise, hot sauce, and relishes are examples of condiments which are abundant in their processed versions and that most people therefore believe to be safer and healthier. But they are not. However, you can easily ferment your own condiments with the food from your garden. Join a home-based revival to craft cultured condiments and bring back the flavour and benefits of real and homemade.
In this class you will learn how to turn your harvest into flavourful additions for any meal. Plus we will focus on how to create a dairy as well as non-dairy cheese that is delicious plain but comes alive when you add herbs from your garden. You will sample many different condiments and cheese as well as make and flavour your own to take home.
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*CLASSES & EVENTS RETURN POLICY*