Fermentation Series: Part 2

Virtual Yogurt Workshop

Thursday, February 20th at 8pm

Learn how to make delicious, homemade yogurt!

Your kit will include everything you need (except the milk) to make yogurt at home! 

Cost: $35

Includes:
- Dehydrated yogurt starter
- Fermentation jar
- Tea towel
- Instant read thermometer
- Re-hydration instructions
- Live Zoom class:  8pm (EST) on Thursday, February 20th
- Recorded class sent to all participants.
- Yogurt will be ready to eat 12-24 hours after the workshop!

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Yogurt ClassLearn how to make delicious, simple, yogurt at home!

Kit includes:
- Dehydrated yogurt starter
- Fermentation jar
- Tea towel
- Instant read thermometer
- Re-hydration instructions
- Live Zoom Class: 8pm on Thursday, February 20th
- Recorded class sent to all participants.
$35.00

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Yogurt ClassLearn how to make delicious, simple, yogurt at home!

Kit includes:
- Dehydrated yogurt starter
- Fermentation jar
- Tea towel
- Instant read thermometer
- Re-hydration instructions
- Live Zoom Class: 8pm on Thursday, February 20th
- Recorded class sent to all participants.
$35.00
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Yogurt ClassLearn how to make delicious, simple, yogurt at home!

Kit includes:
- Dehydrated yogurt starter
- Fermentation jar
- Tea towel
- Instant read thermometer
- Re-hydration instructions
- Live Zoom Class: 8pm on Thursday, February 20th
- Recorded class sent to all participants.
$35.00
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Select Product

Yogurt ClassLearn how to make delicious, simple, yogurt at home!

Kit includes:
- Dehydrated yogurt starter
- Fermentation jar
- Tea towel
- Instant read thermometer
- Re-hydration instructions
- Live Zoom Class: 8pm on Thursday, February 20th
- Recorded class sent to all participants.
$35.00
Shipping Information

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Yogurt ClassLearn how to make delicious, simple, yogurt at home!

Kit includes:
- Dehydrated yogurt starter
- Fermentation jar
- Tea towel
- Instant read thermometer
- Re-hydration instructions
- Live Zoom Class: 8pm on Thursday, February 20th
- Recorded class sent to all participants.
$35.00
Delivery Information

Delivery options will be shown here when you enter your address.

Billing Information

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What to Expect:

1-2 Weeks Prior to Class

Your yogurt kit will arrive in the mail.

1 Day Before the Class

You will receive a reminder to buy milk. That is the only ingredient you will need!

By the End of Class

By the time we finish you will have: 

  • A pot of yogurt ready to ferment
  • A starter for future batches
  • The knowledge & confidence to keep making yogurt long term! 

BONUS #1: Easy to Maintain Starter

All you need to keep making yogurt over and over and over is to remember to save a little bit each time for the next batch!! And don't worry, we will go over a few backup solutions, just in case.

BONUS #2: TONS of great gut-healthy bacteria

We will be learning a method of making yogurt that is backed full of gut healthy bacteria. We will go over ways to do this with both raw and store-bought milk.

Bonus #3: Learn WHY some people have trouble with dairy.

We will be going over the problems with modern dairy, and ways we can decrease the issues caused.

Why Homemade Yogurt?

Sooooo simpe and sooooo much fun!

Most storebought yogurts do not contain live cultures. The ones that do are often very expensive.

Yogurt at the store usually has a TON of sugar and additives. Homemade does not.

3 Benefits of Yogurt

1. TONS of great bacteria.

​2. Less expensive than buying it.

​3. Fully customizable! Make it as thick or as thin as you like. Make it any flavor you like!

What Milk to Use?

I use raw (unpasteurized) milk from a local farm to make yogurt. You can use raw milk or storebought cows milk.

​I have not tried these methods with any alternative (goat, almond, coconut, etc) milks, so I recommend sticking with cow's milk for this class.

A Note about Raw Milk

I technically pasteurize the raw milk when making yogurt, mainly because my kids prefer the consistency. All the amazing bacteria will be present from the fermentation process.

If you prefer to use raw milk and want to preserve the integrity of your unpasteurized milk, I will also be teaching a method to make "drinkable" yogurt that maintains temperatures below 110 the entire time.