Water Kefir & Milk Kefir Class (Vegan Milk Optional)

*Class Cancellation Policy applies, please refer to the bottom of page 

WHAT IS KEFIR? 

Similar to Kombucha, Water kefir and Milk kefir are fermented probiotic beverages that are delicious and super beneficial for your gut (taste buds too hehe).  Unlike Kombucha, Water kefir and Milk kefir ferments much faster and easier to consume on a daily basis for home brewing. 

In this class, we will show you how to make Water and Milk kefir in a step-by-step process and the techniques required to make your own successful batch at home! We will be teaching the Milk kefir fermentation using vegan milks. however you can ferment the same way using regular dairy milk as well.

You will take home both starters (water and milk kefir grains) that you can repeatably use, a recipe sheet, plus a bottle of each kefir to take home and enjoy.  

*This will be a hands-on class - please bring your apron!

WHAT WILL YOU LEARN?

• How to brew Water kefir and coconut water kefir
• How to brew Milk kefir (in this class we will ferment vegan milks)
• How to flavor your kefir drinks

WHAT WILL YOU TAKE HOME?

• 1 bottle of Water kefir (made in class)
• 1 bottle of Milk kefir  (made in class)
• 1 jar of water kefir grains
• 1 jar of milk kefir grains
• Recipes

WHAT TO BRING?

• 1x apron
• 1x pen

DETAILS

Length of Class: 2 hours

Venue: Room A, 16F, Yiuga Factory Building, 62 Victoria Road, Kennedy Town

CLASS CANCELLATION POLICY

We will confirm your seat(s) once all fees are received. Deadline for any cancellation or changes(eg. rescheduling) is 7 days prior to the scheduled date of the event. All fees will become non-refundable after the deadline. Cancellation requests should be made in writing at least 7 days prior to the class for any refund to be processed.

*The policy applies to sign-ups within the 7-day period before the scheduled event
 

ABOUT SHIMA
Inspired chef who loves working with alternative ingredients and fermentation.
Shima has been on a food and health journey since a child. Her inspiration was her parents who worked in hospitals. She has a strong desire to take charge of her own health.
When it comes to food, her motto is to be mostly plant based but to be flexible and enjoy the food and company first.