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    Fresh Cheese, Sourdough Making & Ferments Workshop 🌼

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    Event description

    🧀 🧀 🍞Gut friendly fermentation!!! 

    Stop spending good money on cheese and sourdough when you can make your own.


    Join Permaculture expert Elisabeth Fekonia for a half or full day of workshops where you will be carefully and lovingly guided to make your own fermented food products.  You will finish the day with the hands on knowledge to greatly increase the health of you and your family as they taste the delicious creations you will soon be making for them.

    Elizabeth Fekonia

    Choose to join us for either the morning (cheese making) or the afternoon (sourdough making + ferments) sessions, or like most people come along for the whole day. 

    • 09:30 - 12:30 pm Mozzarella, Feta, & Halloumi
    • 13:30 - 16:30 pm Sourdough Bread & Lactic Fermented Foods (Vegan Friendly)


    FRESH CHEESE WORKSHOP 

      Mozzarella, Haloumi, and Feta are three fresh cheeses that you can learn to make in your own kitchen without specialised equipment. You don’t need your own cow to make cheese as shop-bought milk will work just as well. 

      This workshop is aimed at the beginner, and you will soon see that it’s quite easy to make your own delicious cheese from shop-bought milk.

      Plenty of opportunities for participation from the group as we make the three cheeses. Samples available for tasting and e-recipes included. Just bring yourselves along and get ready to make your own cheese at home!

      What to bring? 

      - You will be sent a PDF handbook of the recipes the week before the workshop. Please check your junk mail as it has a habit of going to spam! Please bring this with you and a pen to write notes. 


      SOURDOUGH MAKING WORKSHOP

      Learn how to make your own healthy, tasty, sourdough bread, wraps, sourdough crackers, and fermented foods inc. sauerkraut, fermented bean pate, tomato sauce, and fermented fruit paste made with water kefir. Included in these workshops is how to make easy sourdough bread from scratch and how to create living throbbing with probiotic life lactic fermented foods. Everyone takes home a loaf of bread to bake at home that evening.

      What to bring: 
      • Please wear closed shoes
      • You will be sent a PDF handbook of the recipes the week before the workshop. Please check your junk mail as it has a habit of going to spam! Please bring this with you and a pen to write notes. 
      • Large bowl or a bucket 
      • Sharp knife
      • Cabbage such as red, sugar loaf or drum head
      • Large jar in relation to the cabbage size and a small jar the size of a jam jar
      • An apron
      • A bread tin to bake your sourdough bread at home that evening


        Experience level: 

        Suitable for beginners or experienced fermenters & bakers alike


        Parking:

        Free onsite parking (Take the turn off from Mt Samson Rd, and go direct to the Samford Community Hub Building - we will see you inside the main hall. 


        About Elisabeth Fekonia

        Elisabeth is an award winning and accredited permaculture teacher, living in the Sunshine coast hinterland. After a decade of learning the skills of self-reliance in growing and producing our own food, Elisabeth now dedicates her time to pass on her skills to others so that they might do the same. It has been an exciting journey of discovering the lost art of home cheese making, sourdough bread and making wine made from surplus fruit. She learnt that fermenting food such as in sourdough and cheese making has many health advantages and it’s also about reviving forgotten skills from the past.

        needing sourdough on a wooden board

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