Yogurt isn’t the only cultured dairy product! Kefir, a traditional fermented beverage made from milk, dates back many centuries. It has its origins in the Caucasus Mountains, from shepherds who stored mare’s milk in leather pouches, where it turned into a fizzy, fermented drink. The name comes from a Turkish word, “keif,” which means “good feeling,” and with the numerous strains of beneficial, gut-friendly bacteria, it will definitely give a lift to your health! And, like yogurt, kefir is low in lactose, making it easily digestible–even for those sometimes challenged by dairy products.
Local Slow Food member Steven Fineberg–himself lactose-intolerant–makes his kefir with fresh, raw goat’s milk, but any milk will do. He invites you to learn how to make this fresh, delicious, nourishing beverage, as well as foods incorporating kefir as a main ingredient. Class members will taste kefir, as well as learn how to make yummy smoothies, kefir cheese, kefir “cream soda” (yes, there really is a healthy soft drink!), kefir ice cream, and even banana bread using kefir to soak the flour before mixing. Bring a clean, glass jar with a lid to take home your own healthy kefir grains.
When: Sunday, September 30, 2007 from 2:00pm-3:30pm
Where: This event will take place in a private home in West Hollywood. Location provided upon receipt of payment.
Cost: Adults $17
Please RSVP with number of guests to judibikel [at] aol [dot] com. Make checks payable to Slow Food Los Angeles and send them to:
Slow Food Los Angeles
8033 Sunset Blvd., #395
Los Angeles, CA 90046
Well-behaved children accompanied by an adult are welcome. Each child requires an adult companion. The class is limited to eight adults.