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Yogurt, Fermentation and Baking

Vermont Tech
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.

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