Today I attended a great workshop on making cheese, yoghurt, kefir, butter and ghee. The workshop was hosted by Elisabeth Fekonia from Permaculture Produce, based on the northern end of the Sunshine Coast.
I was put onto this by Margy at Simple Living Toowoomba and I was keen to learn a new skill for future food making.
The full day course covered making a brie, a cheddar, quark, cultured butter, yoghurt, kefir and ghee. We ate a great lunch consisting of a salad topped with homemade feta, sourdough bread, brie cheese, butter kase, cheddar cheese, kimchi, sauerkraut, and a honey mead. It was quite interesting to feel quite light and unbloated after all that food, but it felt great.
I wish I had photos but I forgot to take my camera with me so I am including some stock photos.
This was a day well spent, even if we don't eat all types of fermented foods - there are plenty for me to experiment with.