Homestead Logan Square's next workshop focuses on fermented dairy products of all sorts. Participants will learn all about kefir culture, and how it can be used as a starter to make yogurt and yogurt cheese, as well as creme fraiche and cultured butter.
Our host is David Asher, an organic farmer, goatherd, and farmstead cheesemaker whose traveling educational endeavor, The Black Sheep School of Cheesemaking, offers workshops in partnership with food-sovereignty-minded organizations and communities doing the good work of reconnecting people to the food, farmers and land that sustains them. His workshops teach a cheesemaking method that is natural, DIY, and well suited to any home kitchen. He has been teaching cheesemaking for over seven years.
Tickets are $10 at the door. This event takes place on Tuesday, August 11th at the Comfort Station in Logan Square from 6-7:30 pm. For more event information, visit Homestead Logan Square's Facebook page
Copies of David's book, The Art of Natural Cheesemaking, will also be for sale: http://media.chelseagreen.com/the-art-of-natural-cheesemaking