Do-it-yourself dairycrafting can often seem hard to follow, complicated, and confusing. Author and cheesemaker David Asher will demystify dairycraft and show interested people how to make basic fermented dairy products at a demonstration at Sterling College.
Asher will present “Fermented Dairy: Cultured Butter, Yogurt, and More” at Sterling College on Saturday, June 11, at 3 p.m. at Houston House on the College’s campus. He will demonstrate working with kefir grains to make delicious fermented dairy products, such as buttermilk, creme fraiche, and cultured butter. The talk is free and open to the public. There will be a Q&A and a book signing afterwards. Asher is the author of The Art of Natural Cheesemaking (Chelsea Green, 2015), which will be available for purchase at the event.
Asher believes that a kefir culture is the best place for a novice cheesemaker to get involved with natural cheesemaking. “Kefir is like a sourdough culture you keep at home, kind of like a pet,” he says. “A very basic cheesemaking step is culturing the milk, making delicious fermented dairy products. If you’re interested in making something more complex, you can use that kefir as a starter culture for other cheeses.”
David Asher is an organic farmer, farmstead cheesemaker, and cheese educator based in Canada. A guerrilla cheesemaker, David does not make cheese according to standard industrial philosophies—he explores traditionally cultured, non-corporate methods of cheesemaking.
Asher offers cheese outreach to communities near and far with the Black Sheep School of Cheesemaking. Through workshops in partnership with food-sovereignty-minded organizations, he shares his distinct cheesemaking style. His workshops teach a cheesemaking method that is natural, DIY, and well suited to the home kitchen or artisanal production.
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