克菲爾酸奶發酵编
工作坊以克菲爾發酵製作酸奶, 課堂會講解發酵乳製品 的一些文化與歷史, 製作過程. 課堂會提供 已經發酵24小時至36小時 酸奶, 指導學員過濾乳清後加工變成乳酪醬, 加入橄欖油可以長久保存. 黑菲爾所製作的酸奶可以保存一段時間. 課堂還會製作酸種麵包，每個學員可獲得一份麵團一起製作 中東薄包. 最後每學員會獲得 黑菲爾回家慢慢養大佢在家自行製作酸奶, 這個工作坊將提供網上筆記，讓參與者在日後能夠自行製作酸種麵包。
Kefir Milk Fermentation
The workshop are using Kefir grain to ferment and make kefir milk and Sauce. The class will explain the culture and history of fermented dairy products and the making process. During the class, participants will be provided with kefir milk that has been fermented for 24 to 36 hours. They will be guided on how to strain the whey and turn it into kefir sauce, which can be preserved for a long time by adding olive oil. The Kefir can be stored for a period of time. The class will also cover the making of sourdough flat bread, and each participant will receive a portion of dough to make flatbread together. Lastly, each participant will receive Kefir grain to take home and nurture for making. This workshop will provide online notes so that participants can make sourdough bread independently in the future.
下午1:30pm
茶點恭候，聊聊天，簡短交流。
Welcomer Tea and coffee, have a talk.
下午2:00pm
活動開始，課堂會講解發酵乳製品 的一些文化與歷史, 製作過程.
The class will explain the culture and history of fermented dairy products and the making process
下午3:00pm
參與者手作處理 酸味種類麵團,製作中東薄包
participant will receive a portion of dough to make flatbread together
下午4:00pm
指導學員過濾乳清後加工變成乳酪醬
They will be guided on how to strain the whey and turn it into kefir sauce
下午5:00
活動結束, Class End
帶回家
克非爾菌種, 克非爾醬, 克非爾酸奶, 酸種法棍, 酸種薄包, 二維碼網上筆記連結
Bring Home, QRcode Online notes
以上時間表, 需要因應實際進展可能會有所調整。
Please note that the above schedule is a reference and may be subject to adjustments.
