Fermented dairy is a wonderful way to incorporate probiotics into the diet, use extra milk, and can make dairy more digestible for some. In this class, participants will learn how to make easy dairy ferments, including yogurt, kefir, fresh cheese and cultured butter. We will discuss the health benefits of these foods, ways to use different animal milks in the recipes and fermentation troubleshooting.
Instructions — Please bring a glass jar with a lid.
Date: Saturday, June 1
Time: 1:00 pm - 4:30 pm
Ages: 12+
Location: Viroqua, WI
Materials Fee: $15
Sliding Scale Course Fee Guidelines (not including Materials Fees)
Supporter Level Ticket: $65
If you move through the world with financial ease and the means to fulfill many of your wants as well as your needs – you are able to eat out when you want, abundantly meet your needs through employment or can comfortably not work, have access to family wealth, own property, etc. – consider paying at this level, which will help us ensure the long term sustainability of our programs while keeping our offerings accessible to those with access to fewer resources.
Sustainer Level Ticket: $50
If you are able to meet your needs with relative ease while budgeting your educational and entertainment spending – for instance, you are able to take classes and eat out occasionally as long as you are mindful – consider paying at this level, which will help sustain the work of the Folk School at a modest level.
Supported Level Ticket: $35
If you struggle to fund your basic needs and have limited access to resources in your family and community, or if you would not be able to access this offering without a discounted payment option, consider paying at this level. We value your presence and contributions to our community and do not want any economic circumstances to be a barrier to attendance!
Instuctor Bio — Laura Poe Mathes
Laura is a private practice dietitian specializing in digestive health and traditional foods diets. She is also a new mama, fermentation and foraging enthusiast and lazy canoer. Originally from Missouri, Laura currently lives in the Driftless region of Wisconsin and now understands why cheese curds are a thing. (Learn more on her website: www.viroquanutritioncounseling.com and follow along on Instagram: @brineandbroth)