Randolph Center, VT
Day 1: AM: Norwich Creamery Tour, Dairy Science and Culture, Norwich, VT
PM: Making Yogurt @ Norwich Creamery and Fermentation Science
Optional: Evening milking and chores
Instructor: Chris Gray, owner/operator of Norwich Creamery
Evening: Explore VT.
Day 2: Baking at King Arthur using fresh yogurt made the day before at Norwich Creamery. Participants will bake a rich tender yeast bread, a quick bread, a sourdough bread and a scone using the yogurt made at Norwich Creamery. The training will focus on the similarities between yogurt fermentation and sour dough fermentation. Participants will start a sourdough in the morning and bake it in the afternoon.
Read More and Register here: http://www.vtc.edu/ag-course/yogurt-fermentation-and-baking