Introduction to Milk Kefir & Cultured Dairy

Introduction to Milk Kefir & Cultured Dairy Date: Sunday 8 November 2026 Time: 10am–12:30pm Location: The Hive (Home of Delea), Liskeard PL14 4BH Group size: Maximum 8 participants Price: £75 per person Discover the art of transforming fresh milk into a beautiful range of cultured foods using one of the most versatile traditional ferments; milk kefir. In this hands-on workshop, you’ll learn how to make and care for your own kefir grains and discover how this living culture can be used to create a variety of delicious cultured dairy products at home. From creamy yoghurt and cultured cream to homemade butter and fresh soft cheeses, you’ll explore the many possibilities of milk kefir fermentation and leave with the skills and confidence to continue creating your own cultured dairy. A Morning of Cultured Dairy During this 2.5-hour workshop, you will discover: What milk kefir is and how this living culture transforms milk How to care for and maintain kefir grains at home How to use milk kefir as the foundation for creating other cultured dairy products The principles behind successful dairy fermentation How to incorporate cultured dairy into everyday life You’ll make your own milk kefir, with kefir grains to take home so you can continue fermenting at home. Using milk kefir as your culture, you’ll learn how to create: Cultured butter Cultured cream Yoghurt Soft cheese Cottage cheese Through hands-on making, demonstrations and tastings, you’ll discover how a simple living culture can transform milk into foods with incredible flavour, texture and versatility. Why milk kefir? Milk kefir is one of the oldest cultured dairy traditions, created using kefir grains which is a living community of bacteria and yeasts that ferment milk. Unlike a single-use starter, kefir grains can be cared for and reused again and again, allowing you to continue creating cultured foods at home. Cultured dairy brings richness, tang and depth to cooking, as well as providing many potential health benefits. This workshop includes: Introduction to milk kefir and cultured dairy fermentation Hands-on milk kefir making Kefir grains to take home and continue fermenting Making cultured butter, cultured cream and yoghurt Learning how to create cultured cheeses using milk kefir Demonstrations of soft cheese and cottage cheese Tastings throughout the session Ingredients and equipment Recipe and guidance notes Ongoing support through the Consciously Cultured WhatsApp group Classes are intentionally small, with a maximum of 8 participants, allowing plenty of time for questions, discussion and individual guidance throughout the session. What to bring Please bring a few clean glass jars with lids for taking your ferments home. Reusing jars you already have is encouraged. Old jam jars, pickle jars or Kilner-style jars are all perfect. You’ll also need: A notebook and pen if you’d like to take your own notes An apron (optional, but useful!) A bag or box to safely carry your ferments home Everything else you need for the day will be provided. Stay connected After booking, you’ll receive a reminder with practical information about the day, including timings, directions and what to bring. You’ll also have the opportunity to join the wider Consciously Cultured WhatsApp community after the workshop, where past and present attendees can continue sharing their ferments, asking questions and supporting each other on their fermentation journey. Caitlin x PAYMENT INSTALLMENTS AVAILABLE PLEASE EMAIL TO ENQUIRE: deleafermentedfoods@gmail.com CANCELLATION POLICY: If cancelling up to 10 days before workshop date a full refund will be offered, if cancelling up to 5 days before workshop date, transfer to another date will be offered. Sadly if cancelling within 5 days of the workshop date, no refund will be offered.