About this class
Making your own kefir is so easy and so beneficial to your health. I will show you how to make kefir and how I use it in a smoothie, how to drip strain the kefir or yogurt to separate the whey from the milk solids and turn the milk solids into a thick, fresh cheese. My booth will have starters for sale for all the cultured foods I will be demonstrating.
I will also have samples of two "user friendly" yogurts, "water" kefir" and kombucha. Class guests will get to taste samples of all the cultured products I will demonstrate.
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About Joanne Smith Seal
I am a 66 year young citizen of Utah; growing up in Salt Lake City, and educated publicly in Granite School District with a BA in art from the University of Utah and an MFA in art from BYU in 2000. I have been teaching art for 28 years. Art is just one of my passions, the other is FOOD, real food; the healthy, natural, local kind and the bubbly, fermented kind. I learned some healthy practices from my parents but it was years of raising my own family that honed my experience and acquired knowledge of healthy foods and healthy food practices.
The more I learn, the more I acknowledge the ancient wisdom of real food and real food practices that kept our ancestors alive and well. These are practices that can improve our health today. Fermenting and culturing foods truly deserve our generation's attention and application. I take great pleasure in the practice and eating of fermenting and cultured food and in teaching others to do the same.