In this class, Janet will guide you through the ancient process of making three distinct fermented dairy products: yogurt, kefir, and sour cream—then we will use the finished products to make some delicious dips and sauces. We will use the yogurt to make tzatziki sauce; the kefir will become an herb dressing, and we’ll transform the sour cream into a zesty veggie dip.

Instructor: Janet McDonald, The Good Stuff

Note: this is a hands-on class.