What’s it all about?
Yoghurt, yogurt, or yoghourt is a food produced by the bacterial fermentation of milk. One of the oldest and most popular fermented foods across the planet, Australians eat, on average, 7.5 kilograms of yoghurt per year.
Although yoghurt is often marketed as a healthy, calcium-rich food, many products in the supermarket fridge contain extra ingredients such as sugar, cream, thickeners, gums, starches and flavours, and more closely resemble a “dairy-based dessert” than a health food.
What will we do?
Join our masterclass where local chef, Mellissa Strachan, will discuss some of the benefits of traditional yoghurt. She will explain how Indians and Nepalese make yoghurt without a yoghurt maker or powdered yoghurt mix. She will also give advice on what out dairy products can come from this method of cooking and discuss non-dairy alternatives.
The featured image has been borrowed from https://www.flickr.com/photos/stone-soup/6849003064 under a Creative Commons Attribution 2.0.