Sun, Sep 27 · 3:00 PM EDT
Kefir Making Class — Hands-On Fermentation Workshop
Want to learn how to make fresh kefir at home?
It’s surprisingly simple: no machine, no special equipment — just milk, kefir grains, and a jar on your kitchen counter.
Join Holly Wu at Herb Whisperer Farm for a fun, hands-on afternoon exploring this ancient fermentation tradition. We’ll make, taste, compare, and learn together — and you’ll go home ready to start your own kefir.
📅 Sunday, September 27 ⏰ 3:00–5:00 PM 📍 Herb Whisperer Farm 117 County Road, Huntington, MA 💵 $35/person
WHAT YOU’LL LEARN
🥛 How to make milk kefir 🌿 How to care for your kefir grains 🌡️ How temperature, time, and milk-to-grain ratio change flavor and texture 🥣 How to make Greek-style kefir yogurt and kefir sour cream 🫧 How to use whey for sparkling fermented drinks and other foods 🔍 How to recognize different stages of fermentation and troubleshoot common problems
WE’LL TASTE & COMPARE
You’ll taste kefir made under different fermentation conditions, along with Greek-style kefir yogurt and kefir sour cream, so you can experience the differences yourself.
5 FASCINATING KEFIR FACTS
✨ Kefir has a centuries-old history associated with the Caucasus region. ✨ Kefir grains are living communities of bacteria and yeasts. ✨ Healthy grains can be reused batch after batch. ✨ Fermentation consumes some of the lactose naturally present in milk. ✨ Kefir is different from conventional yogurt because both bacteria and yeasts take part in the fermentation.
YOU’LL GO HOME WITH
🎁 Premium Azerbaijani kefir grains — enough to get a family of four started — plus samples of what we make in class.
No added sugar. No artificial flavors or thickeners. And once you know how to make it yourself, you control the milk, fermentation time, flavor, and texture.
I call that yogurt freedom! 😄
📩 Registration & questions: holly@herb-whisperer.com
