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Fermented Food News - May 2015

Hi <<First Name>>,
 

All about water kefir
 

Water kefir has been on the "back burner" for me as I’ve been working on milk kefir to use in recipes like sourdough starter, fermented porridge, lentils and rice plus in smoothies, cheese and ice cream. Milk kefir contains the most beneficial range of probiotics.

 

However I know reluctant family members find the tartness of milk kefir confronting. Additionally, water kefir is dairy free, an alternative to those searching for dairy free recipes.

 

Water kefir is an ideal way to introduce probiotics to your family in a fizzy, sweet way. My sister and I have been working on converting milk kefir grains to water kefir grains and then experimenting with flavours. It’s been a delicious journey!

 

You can see the results of our work on the website at

All About Water Kefir
 

Autumn harvest

We’ve been harvesting lettuce leaves and using them as wraps for fermented hummus and cheeses like quark, labneh and milk kefir cheese. Yum!


Schedule your own workshop.
Remember - you can arrange a group of 3 to 6 attendees and suggest a suitable date for any workshop. I’ve also attached the workshop dates for the next few months.

 
I look forward to hearing from you.

Ros
2015 Workshop - Schedule

Workshop 1.0 - Fermenting dairy, fruit, vegetables, tea 

9:30am – 12:30pm    $60 includes morning tea and workbook
Saturday – 9 May,13 June, 18 July, 8 August

Workshop 2.0 - Fermenting grains, legumes and beans 
9.00am – 1.00pm    $80 includes brunch and workbook 
Saturday – 16 May, 25 July

Workshop 3.0 - Fermented jam, sauce, relish, mash & ice cream 
9.30am – 12.30pm    $60 includes morning tea and workbook 
Saturday – 23 May, 20 June, 15 Aug

Workshop 4.0 - Fermented nuts, fruit drinks & low tech yoghurt and cheese
9.30am – 12.30pm    $70 includes morning tea and workbook
Saturday – 30 May, 27 June, 29 Aug

Regards,

Roslyn Bono | p 3343 1354
Well-being for Life
Copyright © 2015 We Love Fermenting, All rights reserved.


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