Bliss' first class begins today where she will briefly lecture on the history and culture of fermentation and demonstrate crème fraiche, mascarpone, and cultured butter. Those attending will learn how to make crème fraiche or mascarpone using cream, and they'll get to enjoy their creations with mixed berries or baguettes.
The class on Feb. 27 will cover Yogurt, Cheese and Soda. Bliss will lecture briefly on the health benefits of bacteria for the final March 12 class. To close out the series there will be a fermented food potluck buffet.
Buy tickets here.
What: "Sour Milk" Lacto-fermentation classes
Where: 18 Reasons
When: Monday Feb. 13, 7 p.m.
Cost: $55/ $65 per class. $150/$180 for series.