53 Prospect Park West
Food fermentation is an ancient practice that humans have performed for centuries, for preservation, health, and taste. Connect to this tradition and learn how to easily make kombucha and yogurt at home.
Kombucha is sugar-sweetened tea fermented by a community of bacteria and yeast into a delicious sour tonic beverage. It is produced using a symbiotic colony of bacteria and yeast (SCOBY), also known as a Mother. Learn how to grow and maintain your own SCOBY, and make kombucha. The class will cover ingredient selection, fermenting, flavoring, and bottling. You will taste different flavors of homemade kombucha.
Yogurt is made through introducing and incubating bacteria into milk. The bacteria converts the sugar lactose in milk into lactic acid, which results in yogurt’s creamy texture and tangy taste. Learn how to make your own traditional style yogurt at home.
Both kombucha and yogurt cultures contain beneficial bacteria that help the gut microbiome and contribute to overall health. Each participant will take home a starter culture of a kombucha SCOBY and yogurt.
Liz Royzman is a graduate of the Urban Permaculture Certificate program. She started brewing kombucha, making yogurt, and experimenting with fermentation several years ago, as part of her food-loving, cooking adventures. She has been drinking kombucha and eating traditional ferments of Russian culture since childhood, thanks to her grandma.
To sign up for this class, please CLICK HERE.
If you have any questions, feel free to contact us.