Fermentation For Life with Dairy and Dairy Alternatives

Fermentation For Life History with Dairy and Coconut Yogurts

By BodyMind Institute

Fermentation For Life History with Dairy and Coconut Yogurts

$19.99

Learn the exciting skill of making yogurt and dairy alternatives!

Explore . . . and enjoy the taste . . . of yogurts beyond the mass-produced pots from the supermarket shelves.

This course:

  • Introduces you to the many realms of fermentation, bringing the often quite mythical and obscure into your daily lives
  • Shares the exciting history of fermentation.
  • Shows you how to make, yogurt and dairy alternative yogurt.

This course is recommended as the ‘Starter’ course to our full range of Fermentation courses (see below!)

Description

Some feel that fermented elixirs are gifts from the gods that fortify strength, longevity, and mental clarity.

Did you know that some of the first fermented dairy was a happy mistake, created by storing dairy in canteens made from sheep’s stomach so that it could cross the desert on camel back? The history of fermented foods around the world is fascinating and often surprising! We start our fermentation course with the exploration of the somewhat familiar area of fermented dairy. Follow the videos with the accompanying detailed text for more in-depth explanations and recipes. In this first class we will show you how to make: yogurt and dairy alternatives such as cashew and hemp yogurts. You will be surprised at how simple it is to make Do It Yourself (DIY) fermented dairy in your own kitchen. After just a few minutes of preparation you will have healthier, more economical, and perfectly customizable ferments in your own home. Help create food solvency and gain bragging-rights from these simple culinary tips.

 

  • Lesson 01 Video: Introduction – virtually all societies use fermented food as part of their diet.
  • Lesson 02 Video: History of Fermenting – looking at how different cultures around the world have incorporated and co-opted ways to ferment food provides an interesting view of culinary history.
  • Lesson 03 Video: Dairy Part 1 – at least 5000 years ago, a form of yogurt was made in Mesopotamia, even considered a gift from the gods.
  • Lesson 04 Video: Kefir vs Yogurt – by looking at some of the basic forms of fermented dairy we can create a framework to place the multitude of dairy ferments.
  • Lesson 05 Video: Yogurt Basics – the basic of yogurt are quite simple and can branch out into an international map of various strains that you can try in your own kitchen.
  • Lesson 06 Video: Types of Milk – different types of milk produce various distinctions in yogurt. We will examine some of the features of everything from goat, sheep, cow, and water buffalo milk to non-dairy alternatives,
  • Lesson 07 Video: Bacteria Basics – the form of the bacteria in the yogurt starter will determine what style of yogurt you can produce.
  • Lesson 08 Video: Plain Yogurt – learn the basics of making plain yogurt.
  • Lesson 09 Video: Dairy Alternative Yogurts – yes, there are dairy alternative for people who are dairy sensitive.
  • Lesson 10 Video: Dairy Alternatives Part 2 – continuing with dairy alternatives with some additional DIY tips.

 


 

About your teachers:

Dr. Terry Willard: Hi there! I’m a Clin­i­cal Herbal­ist, prac­tic­ing in the city of Cal­gary Alberta since 1975. My PhD is in Health Sci­ences, and I research as a method of backing-up my present inter­ests. I have for­mu­lated thou­sands of prod­ucts for many of the top sup­ple­ment com­pa­nies in North Amer­ica, Japan and Europe.

I live on the East slope of the Rocky Moun­tains on Chi­ron Organic Herb Farm. This gives me plenty of oppor­tu­nity to work with the botan­i­cals, both as med­i­cines and as foods. I love cre­at­ing a sus­tain­able lifestyle from this environment. I travel exten­sively, working­ with local peo­ples to gath­er infor­ma­tion. This habit sat­isfies my deeply-rooted sense of adventure.

Cur­rently, I serve as the Pres­i­dent of the Alberta Asso­ci­a­tion of Herbal Prac­ti­tion­ers, past pres­i­dent of the Cana­dian Asso­ci­a­tion of Herbal Prac­ti­tion­ers, on the Cana­dian Coun­cil of Herbal­ist Asso­ci­a­tions and a pro­fes­sional mem­ber of the Amer­i­can Herbal­ist Guild. I serve on an elected three-year term for the Fed­eral Government’s NHP-PAC board to con­sult on prod­uct licens­ing by the government.

For over thirty-five years, I has been an active prac­ti­tioner and teacher, and the direc­tor of the Wild Rose Col­lege of Nat­ural Heal­ing. I am in the Cana­dian Health Food Association’s “Hall of Fame”, and am an author of twelve books. You’re invited to look at my book sec­tion; my lat­est book being: “Flower Essence: Emo­tional Alchemy and Spir­i­tual Evo­lu­tion”.

I don’t believe we are here to own, or con­quer Earth (Gaia). I feel we are a mar­riage between Mother Earth and the Human Spirit. I cel­e­brate that we are multi-dimensional Beings! Perhaps, we are but inter­fer­ence pat­terns between Earth and Human Spirit? Whether or not, there is noth­ing to take too seriously in this life.”

My college website is – www.wrc.net.  I look forward to seeing you on the inside of this and other courses!

 

Malcolm Saunders: Creative Visionary of The Light Cellar, Malcolm Saunders is an Intuitive Chef who specializes in the Alchemy of Superfoods and Superherbs. He has an expertise and passion for creating, and teaching others how to make, many special energizing and healing creations, including raw chocolate, elixirs and fermented foods.

Malcolm’s desire is to inspire others to live and eat from a space of peace, sustainability, and consciousness by illuminating all aspects of the power of influence our food choices have on ourselves, other beings, and the planet we live on.

These and other classes are held in Calgary at the Light Cellar. For more information please visit: http://thelightcellar.ca.

 

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