this is real hand on class. ***PLEASE MESSAGE ME IF YOU WISH TO HAVE THE CLASS IN SPECIFIC TIME AND DATE. I CAN CATER FOR YOU.*** All kefir grains that is crucial ingredients will be provided that is going to make endless supply to make water kefir and milk kefir. I will teach you how to grow them happy. First on your arrival, i will offer a water kefir that i flavoured with thai lime leaves or coconut and pineapple as a welcome drink. Then we are going to study lightly about what kefir is and how it is differ from the yogurt that we have been eating and enjoying in many years. I will show the kefir grain and we are soon going to make 2 different kefir. milk kefir and water kefir. You will get to take this to your own home and finish it to ferment for 18-48hours (depends on your temperature). 17-25 degree is desirable. Then we are going to make a ice cream and sorbet that are full with good bacteria that actually benefits to your guts becoming healthy. We are going to make them in the ice cream maker with my kitchen hand mixer. I will show you the one simple method without any gadgets but good old blender. when all is done, we are going to have a simple menu testing. i will pre-made and all prepared ready to use for the class so guests will have a clear expectation what they will end up with the product they made with me in my class.
I was born in Korea and have been a chef for 20years working for high and ordinary places and people. Since I moved in here from England to here Australia in 2000, It has been great journey to look back. I used to work from several 4-5 star hotels, 1 hat restaurant in Australia, catering for mining camp and Domestic and International Air line catering company that deals with First and Business class as well as Economy class. Grown up in Korea under a heavy cultural influences with eating lots of different fermentation foods, I have always interested in fermenting foods such as dairy product, rice , meat and grain,kimchi of course. Especially learning how to ferment foods items from my mom who was my mentor and best woman who was a master of fermenting food items, i was one of the luckiest person who learned all and every recipes .
mason jar. milk kefir grain. water kefir grain. Fresh milk and cold press juice .
my apartment has a big spacious sunroom where the temperature will be perfect for the fermentation and enough space for guests to move around. Mcwhiters apartment is a heritage listed building and often asked to lend a window area for the professional photographer who wish to make their art from my sunroom where has a great view.
Milk kefir is made by adding kefir grains to milk. These are not cereal grains, but grain-like colonies of yeast and lactic acid bacteria that resemble a cauliflower in appearance. The grains’ lactic acid bacteria turn the milk’s lactose into lactic acid, so kefir tastes sour like yogurt.
MILK and WATER kifer at home