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This class will take place online. Registered students will receive login instructions.
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. Learn the basic science behind making your own yogurt and see demonstrations of various parts of the process. You'll explore the many health benefits of fermented yogurt such as the importance of live cultures for gut health, and more.

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This course contains no sessions