This two-day workshop explores the craft of fermenting milk into living foods, taught by Trevor Warmedahl of Sour Milk School. Participants learn how to transform milk into drinkable kefir and cultured yogurt using simple tools commonly found in a home kitchen. Through discussion, tasting, and observation, the class examines the microbial cultures that drive fermentation and how these processes connect to familiar foods such as sourdough, kombucha, beer, wine, and lacto-fermented vegetables. The workshop introduces practical methods for cultivating and maintaining kefir grains and yogurt starters, and participants take home heirloom cultures they can continue to grow and share.