This two-day workshop explores the craft of fermenting milk into living foods, led by Trevor Warmedahl of Sour Milk School. Over the course of the weekend, participants learn how to transform milk into two probiotic ferments that can be easily produced in a home kitchen using only milk, mason jars, and foundational fermentation knowledge. The workshop focuses on drinkable kefir, a room temperature fermentation that can develop a light effervescence, and cultured yogurt, a thicker fermentation made at a higher temperature that can also be drained into labneh, a spreadable cultured cheese.
Sessions take place in a conversational, classroom-style format that blends demonstration with sensory learning. Participants observe, taste, and smell milk as it transforms from a sweet liquid into tangy cultured foods while learning about the symbiotic communities of bacteria and yeast that power these fermentations. The workshop also places kefir and yogurt within the broader landscape of fermentation by drawing connections to sourdough, kombucha, beer, wine, and lacto-fermented vegetables.
Throughout the two days, Trevor shares practical techniques for cultivating, maintaining, and working with kefir grains and yogurt cultures. Participants are encouraged to take home heirloom starters that can be maintained indefinitely and shared freely. Open to cooks, chefs, fermentation enthusiasts, and anyone interested in gut-friendly foods, the workshop requires no previous experience and invites participants to reconnect with the sensory knowledge that has guided traditional fermentation for generations.