Fermentation: Making Kefir

According to the organizers:

Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Beer, miso, sourdough, kefir, kimchi and many other delicious foods we love are the product of fermentation. In this course we will focus on fermenting milk and milk alternatives to make Kefir.

Kefir contains beneficial yeast as well as friendly ‘probiotic’ bacteria found in yogurt. Kefir can be made from any type of milk- cow, goat, sheep, coconut, rice or soy. Although it is slightly mucous forming, the mucous has a “clean” quality to it that creates ideal conditions in the digestive tract for the colonization of friendly bacteria.