We will make several fermented dairy products along the way as we learn about the various aspects that influence milk’s fermentation, including Dickmilch, Kefir, Amasi (a milk beer from Africa), Yogurt, Gros Lait (a French mesophilic yogurt), and Ryazhenka (an Ukrainian yogurt). The class will also provide technical advice and context for using natural starters in commercial dairies.
Termin
13. - 14.05.2025
Ort
Online via Zoom-Videokonferenz
Veranstalter
Verband für handwerkliche Milchverarbeitung e. V.
Alte Poststraße 87
85356 Freising
E-Mail: infomilchhandwerkinfo
Ansprechpartner
Katharina Heigl
E-Mail: infomilchhandwerkinfo
Phone: +49 8 161 / 7 87 36 03
Programm
Day one
- 3:00 p.m: The biology, microbiology and history of dairy fermentation
- 4:15 p.m: Break
- 4:30 p.m: The care and use of fermented milk starters
- 6:30 p.m: End day one
Day two
- 3:00 p.m: Kefir culture and Amasi
- 4:15 p.m: Break
- 4:30 p.m: Natural yogurt and thermophilic starters
- 6:30 p.m: End
Anmeldung
Please register via Online-Registration.
Kosten
- 200,00 Euro (Mitglieder des VHM)
- 350,00 Euro (Nicht-Mitglieder des VHM)
