Yogurt-Making & Bread-Baking

Milk and Bread: staple
foods. 

Good milk and good bread: these
staples become artisanal treats. 

Such is the reality we’ve created
with our Multi-Farm Winter CSA.  Of the
six items included each week, milk and bread are some of the most talked about
(other items include meat, cheese, eggs, and a rotation of
potatoes/kale/sauerkraut).  This is in
part due to the superb quality of Bunten Farmhouse Kitchen’s Devon milk, and
the remarkable baking ability of Scott Codey here at D Acres. 

The verbosity dedicated to bread
and milk is also due in part to the perpetual problems of having too much, or
having too little.  Different folks find
their fortunes leaning in different directions. 

We here at D Acres, however, are
offering a dual solution. 

The details: March 10^th,
11am, D Acres Farm.  The topic:
Yogurt-Making & Bread-Baking Workshop. 
In answer to the dilemma of too much milk, Katie Cristiano will be
offering hands-on yogurt-making instruction. 
All participants will leave with a small batch of yogurt, providing a
sufficient culture to continue the process at your home.  This simple procedure gives milk a second
life.  Milk-turned-yogurt has a longer
shelf life, and expands your range of edible possibilities.  Not to mention that it is an empowering and
exciting – also, simple – skill that increases your food independence from
grocery store aisles.  Additional
examples of easy & inexpensive alternatives include cottage cheese, yogurt
cheese, cream cheese, and kefir.