{"product_id":"fermentation-workshop-iii-with-siobhan-dammert","title":"Fermentation Workshop III with Siobhan Dammert","description":"\u003cp\u003e\u003cb\u003eFermentation Workshop III with Siobhan Dammert\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003eTheme:\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003ci\u003eCultivating a Biophilic Consciousness — Milk, Cheese \u0026amp; Wild Sodas: The Living Art of Culturing, Coagulation \u0026amp; Wild Fermentation\u003c\/i\u003e\u003ci\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eJoin us\u003c\/b\u003e for an enriching, hands-on evening — the third gathering in our fermentation series with Siobhan Dammert, here in the warm light of BELLHAUS Atelier \u0026amp; Galerie. This time we turn to the living alchemy of milk: cheese in all its forms, drawn alongside the bright, restless fizz of wild sodas. Around one table, we make, we taste, and we slow down together.\u003c\/p\u003e\n\u003cp\u003eFermentation is one of humanity’s oldest and most quietly magical food technologies — an art older than refrigeration itself, where salt, microbes and time transform humble ingredients into something vibrant, healthful and alive. Following two much-loved gatherings, this session delves deeper still, into one of the most transformative meetings of microbe and milk: cheese. We explore three living traditions side by side — animal-based cheese making, plant-based and fermented cheese, and wild sodas — reconnecting you to traditional food wisdom while nourishing the body, the mind and the soul.\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWhat We’ll Explore\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eThe evening unfolds around three equal pillars, each with its own hands-on moment at the table:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eAnimal-based cheese making — \u003c\/b\u003eculturing fresh milk, coaxing the curd, and shaping simple fresh cheeses by hand\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePlant-based \u0026amp; fermented cheese — \u003c\/b\u003eculturing nut- and seed-based milks into tangy, aged-style cheeses\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eWild sodas — \u003c\/b\u003ebrewing naturally fermented, lightly sparkling tonics from wild ferments and living starter cultures\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003eThe Gathering\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eDuration:\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003eapprox. 4.5 hours\u003c\/span\u003e\u003cb\u003e\u003cspan class=\"Apple-converted-space\"\u003e        \u003c\/span\u003eFacilitator:\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003eSiobhan Dammert\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eDate:\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003e26 July\u003c\/span\u003e\u003cb\u003e\u003cspan class=\"Apple-converted-space\"\u003e        \u003c\/span\u003eTime:\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003e11:00 am – 3:30 pm\u003c\/span\u003e\u003cb\u003e\u003cspan class=\"Apple-converted-space\"\u003e        \u003c\/span\u003ePrice:\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003eN$900\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eHow the Evening Flows\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e1.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eWelcome \u0026amp; Gathering In\u003c\/b\u003e\u003cspan\u003e\u003ci\u003e \u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e(20 min)\u003c\/i\u003e\u003ci\u003e\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhat fermentation is, and the quiet science behind milk cultures and coagulation\u003c\/li\u003e\n\u003cli\u003eThe difference between wild fermentation (naturally occurring microbes) and culturing (starter cultures, rennet, tibicos and gingerbugs)\u003c\/li\u003e\n\u003cli\u003eHow animal and plant milks behave differently — the proteins and fats that let a cheese set\u003c\/li\u003e\n\u003cli\u003eThe gifts of live cultures for gut health and wellbeing\u003c\/li\u003e\n\u003cli\u003eCheese and fermented-drink traditions carried across cultures and generations\u003c\/li\u003e\n\u003cli\u003eSafety basics and hygiene\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003e2.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003ePillar One — Animal-Based Cheese Making\u003c\/b\u003e\u003cspan\u003e\u003ci\u003e \u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e(45 min)\u003c\/i\u003e\u003ci\u003e\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eDemonstration + hands-on\u003c\/i\u003e\u003ci\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eChoosing and preparing milk; the quiet dance of acidity, cultures and rennet\u003c\/li\u003e\n\u003cli\u003eCulturing, coagulation, cutting the curd, draining and salting\u003c\/li\u003e\n\u003cli\u003eMaking a simple fresh cheese by hand (such as paneer, labneh or a cultured soft cheese)\u003c\/li\u003e\n\u003cli\u003eFlavouring, shaping and keeping it well\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003e3.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003ePillar Two — Plant-Based \u0026amp; Fermented Cheese\u003c\/b\u003e\u003cspan\u003e\u003ci\u003e \u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e(45 min)\u003c\/i\u003e\u003ci\u003e\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eDemonstration + hands-on\u003c\/i\u003e\u003ci\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreparing nut- and seed-based milks and bases (such as cashew or almond)\u003c\/li\u003e\n\u003cli\u003eLetting cultures and wild ferments build tang and depth\u003c\/li\u003e\n\u003cli\u003eTechniques for fresh spreadable cheeses and firmer, aged-style rounds\u003c\/li\u003e\n\u003cli\u003eHerbs, aromatics and rind treatments; keeping and storing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003e4.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003ePillar Three — Wild Sodas\u003c\/b\u003e\u003cspan\u003e\u003ci\u003e \u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e(45 min)\u003c\/i\u003e\u003ci\u003e\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eDemonstration + hands-on\u003c\/i\u003e\u003ci\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMeeting the living starter cultures — tibicos (water kefir grains) and gingerbugs\u003c\/li\u003e\n\u003cli\u003eThe brewing rhythm: first and second fermentation, and how the fizz is born\u003c\/li\u003e\n\u003cli\u003eBuilding flavour with fruit, herbs and botanicals from the land\u003c\/li\u003e\n\u003cli\u003eKeeping your cultures alive and thriving at home\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003e5.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eThe KIN Table — Tasting Together\u003c\/b\u003e\u003cspan\u003e\u003ci\u003e \u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e(25 min)\u003c\/i\u003e\u003ci\u003e\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSampling animal and plant cheeses at different stages of culturing and age\u003c\/li\u003e\n\u003cli\u003ePouring and comparing a spread of wild sodas\u003c\/li\u003e\n\u003cli\u003eLaid out with bread, crackers and small bites — seasonal, from the land\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003e6.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eQuestions \u0026amp; Conversation\u003c\/b\u003e\u003cspan\u003e\u003ci\u003e \u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003e(15 min)\u003c\/i\u003e\u003ci\u003e\u003c\/i\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAn open floor for your questions\u003c\/li\u003e\n\u003cli\u003eSharing tips, stories and your own fermentation adventures\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003e7.\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003eCarrying It Home\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEach guest packs their own cheese and soda to take with them\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eWhat You’ll Make \u0026amp; Take Home\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 portion of fresh cheese, made with your own hands during the evening\u003c\/li\u003e\n\u003cli\u003e1 bottle of wild soda started at the table, ready for its second fermentation at home\u003c\/li\u003e\n\u003cli\u003eA living starter culture (tibicos or gingerbug) with care instructions\u003c\/li\u003e\n\u003cli\u003eRecipe sheets for animal-based cheese, plant-based \/ fermented cheese, and wild sodas\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eMore than a lesson in technique, this is an invitation to slow down and settle in — to cultivate a deeper connection with nature and traditional food wisdom, and a biophilic consciousness that celebrates the living microbes that nourish our bodies and our soil alike. You bring your curiosity and the people you love; we’ll lay the table.\u003c\/i\u003e\u003c\/p\u003e","brand":"BELLHAUS Atelier \u0026 Galerie","offers":[{"title":"Default Title","offer_id":45464916492358,"sku":null,"price":900.0,"currency_code":"NAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0558\/2877\/4982\/files\/FERMENTATIONIIIBiophilic_2b021c95-e322-4589-8fcb-c444c5ac93bf.jpg?v=1784046574","url":"https:\/\/bellhaus.art\/products\/fermentation-workshop-iii-with-siobhan-dammert","provider":"BELLHAUS Atelier \u0026 Galerie","version":"1.0","type":"link"}