Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Beer, miso, sourdough, kefir, kimchi and many other delicious foods we love are the product of fermentation.

In this course we will cover the basic science behind making your own yogurt. We will talk about why it’s good for you, and we’ll teach you how to make it yourself, cultures health and more!  If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you!

If you'd like to get started making yogurt after class, here's what you'll need

• Half Gallon Whole Organic Milk (not ultra pasturized if possible)

• Jars (quarts or pints)

• Starter: this can be store bought yogurt (you only need a few tablespoons) OR yogurt starter (you can order online through Cultures for Health or GEM Cultures)

• Incubator: we will talk about at home incubator solutions for everyone in class!

SIGN UP HERE

Location: Online Class

*This will be a virtual class hosted via Zoom. Please go ahead and download the Zoom desktop/mobile app ahead of time at Zoom.us/download*

Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Beer, miso, sourdough, kefir, kimchi and many other delicious foods we love are the product of fermentation.

In this course we will cover the basic science behind making your own yogurt. We will talk about why it’s good for you, and we’ll teach you how to make it yourself, cultures health and more!  If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you!

If you'd like to get started making yogurt after class, here's what you'll need 

• Half Gallon Whole Organic Milk (not ultra pasturized if possible)

• Jars (quarts or pints)

• Starter: this can be store bought yogurt (you only need a few tablespoons) OR yogurt starter (you can order online through Cultures for Health or GEM Cultures)

• Incubator: we will talk about at home incubator solutions for everyone in class!

CLICK HERE TO SIGN UP

In this class we will teach you the basic principles behind making cheese using a variety of nuts and seeds. You’ll learn basic skills in fermentation, the history behind fermentation, and a variety of ways to make soft and hard rind cheeses, as well as secondary uses for nut cheese. Raw Fermented Cashew Cheesecake anyone?

If you'd like to get a cheese started along with class, you can have the following materials on hand:

• 1-2 cups of nuts or seeds

• starter culture: probiotic capsules, whey (though this is dairy), water kefir, whey off the top of a vegan yogurt, rejuvelac (we will cover how to make this in class)

• cheesecloth, old clean tshirt, thin handtowel

• bowl

• Salt (non-iodized)

• Lemon

• Optional: nutritional yeast

SIGN UP HERE

Learn to make your own dairy free and probiotic rich nut-based cheeses with Contraband Ferments. In this class we will teach you the basic principles behind making cheese using a variety of nuts and seeds. You’ll learn basic skills in fermentation, the history behind fermentation, and a variety of ways to make soft and hard rind cheeses, as well as secondary uses for nut cheese. Raw Fermented Cashew Cheesecake anyone?

SIGN UP HERE

Location: Online Class

Pizza. Most of us love it, but for some gluten is a nightmare and who wants pizza that tastes like cardboard? Join us for a Gluten Free Sourdough Pizza workshop, we'll be using the magic of fermentation to make a more digestible pizza crust with a crispy outside, doughy inside and without the tummy issues.

We will cover making your own gluten free sourdough starter, making your dough, cooking your pizza, and talk toppings! 

Since your crust needs to ferment, you won't be able to make a pizza from start to finish during class, but we'll cover all the details!  

SIGN UP HERE

Location: Online Class

*This will be a virtual class hosted via Zoom. Please go ahead and download the Zoom desktop/mobile app ahead of time at Zoom.us/download*

Fermentation is one of the oldest food processing methods still used today. Scientifically known as zymology, it is the conversion of carbohydrates into alcohols, carbon dioxide, yeast, or bacteria. Beer, miso, sourdough, kefir, kimchi and many other delicious foods we love are the product of fermentation.

In this course we will cover the basic science behind making your own yogurt. We will talk about why it’s good for you, and we’ll teach you how to make it yourself, cultures health and more!  If you are interested in Old World food preservation, gut health, or fermentation in general, this is the class for you!

If you'd like to get started making yogurt after class, here's what you'll need 

• Half Gallon Whole Organic Milk (not ultra pasturized if possible) 

• Jars (quarts or pints) 

• Starter: this can be store bought yogurt (you only need a few tablespoons) OR yogurt starter (you can order online through Cultures for Health or GEM Cultures) 

• Incubator: we will talk about at home incubator solutions for everyone in class! 

 SIGN UP HERE

Location: Online Class

*This class will meet virtually via Zoom. The link will be sent the day before class to enrolled students.*

Join us on a fermented adventure to India as we explore making dosas and idlis. In this class we’ll talk about the history of these tasty breads made from lentils and rice, their fermentation process, best practices, and how to make them yourself at home. 

Recipes will be sent in advance. Since the batters for each need to ferment a bit, you won't be able to make them completely during class time, but you will walk you through the whole process. To cook idli down the road, you will need an idli steamer. 

** This is a gluten, dairy, and nut free course **

SIGN UP HERE

Join us on a fermented adventure to India, Africa, and beyond as we explore making fermented breads. In this class we’ll talk about the history of these breads, fermentation and we can make breads more digestible, as well as learn to make them yourself. We will cover the making of dosa, injera, idli, and a gluten free sourdough bread. Come eat with us and learn to go home and do it yourself! 

** This is a gluten, dairy, and nut free course **

CLICK HERE TO SIGN UP

Join us for this exciting class to learn how to make dairy free, vegan cheese!

Cost: $20 (at the door)