These are easy ways to transform cow, goat or sheep’s milk and cream into delicious fermented and pro-biotic foods that help improve immunity and are easy to digest.
How to ferment dairy into delicious Kefir and Fil Mjolk
Presentation and demo by Patricia Meyer-Watt,
Holistic Nutritionist
at the Jaconello Health Centre for Nutritional and Preventive Medicine
and the Toronto Chapter Leader of the Weston A. Price Foundation
Patricia will talk about the benefits of culturing dairy and do a demonstration of how to prepare Kefir and Fil Mjolk.
LEARN about preparation of nourishing traditional foods and local sources of pastured meat, poultry, eggs, vegetables and more.
TAKE HOME handouts and starter cultures for Kefir and Fil Mjolk (must pre-register).
Date: Wednesday, May 30, 2012 6:30 to 7:30 pm
Location: 615 Yonge Street, 6th floor
Cost: suggested donation $10 at the door
Pre-registration is required. Please RSVP by May 28th
