Courtney Tyler and goat

Natural Cheesemaking Workshop in Fumbally Stables

This is a hands-on workshop guided by Courtney Tyler, where you will get to make your own cultured milk recipes, including:

milk kefir
kefir strained cheese (cow’s milk)
raw chevre cheese (goat’s milk)
how to use whey
All participants will take home print-outs on the cheese making process, as well as kefir culture, kefir cheese & bottle of whey.

We will be working a lot with all that you can do with milk kefir to make easy probiotic healthy cheeses, what you can do with whey and have lots of tasters.

I’ll share what I’ve learned about keeping and milking my own dairy goats.

Some exciting news for those of you that are interested but not booked yet : there are a few places left and to be sure that it’s a full house Fumbally has decided to do an offer of 2 for the price of one tickets to my Natural Cheesemaking workshop on Saturday!
In order to avail of this offer : contact me by text or email to let me know you want one of these deal tickets and then follow the link on the Eat: ith website. There’s only a few of these 2 for one tickets available!

More details and how to book here: http://eat-ith.com/categoryfeaturedupcoming-events/cheese-making/

Next round of 2 part fermentation series in Hunting Brook Gardens

First of all thanks to everyone who attended the last two fermentation workshops in Hunting Brook.
After the success of the last 2 part series on Wild and cultured drinks and Basics of food fermentation, Courtney is happy to announce the next round of this popular series. They will take place on Sunday 12th November 2017 5-8.30pm and on Saturday 25th November 2017 from 5-8.30pm.
If you learn best by seeing and doing, you’ll enjoy the hands-on approach where you will get involved in the process and taste plenty of samples. The price includes a mother culture of your choice and/or a fermented item made in class to bring home with you.
More information, including how to secure your place on each workshop is at the links above.
Any questions you can talk to Courtney herself at 086-376-4189 or contact her at hipsandhawswildcrafts@gmail.com or see more about who she is and what she’s up to at Hips and Haws Wildcrafts
What Courtney has to say about the last two events:
“I’m so happy and grateful that so many kind and interesting people attended my fermentation workshop yesterday and last month in Hunting Brook Gardens. It really is like a dream come true for me to make a living by sharing with others my passion and the knowledge I’ve dedicated so much time to learning.”
Courtney Tyler with Minty the goat

Natural cheesemaking at Fumbally Stables 28 October 2017

I’m delighted to be a part of the Eat:Ith Food series in Fumbally Stables. Next week I’ll be teaching a half day workshop on natural cheesemaking. These will be simple basic cheeses that you can easily make from home using natural and renewable cultures such as milk kefir.

This is a hands-on workshop guided by Courtney Tyler, where you will get to make your own cultured milk recipes, including:

  • milk kefir
  • kefir strained cheese (cow’s milk)
  • raw chevre cheese (goat’s milk)
  • how to use whey

All participants will take home print-outs on the cheese making process, as well as kefir culture, kefir cheese & bottle of whey. Class size is limited to 16 people.

Booking is here: http://eat-ith.com/home/about/

 

sauerkraut in the making

Basics of Food Fermentation in Hunting Brook Gardens 21 October 2017

On Saturday 21st October Courtney will be hosting a Basics of Food Fermentation workshop from 1-4.30pm.

These will be interactive, hands on learning experiences where you’ll make your own creations to bring home with you. There will be some delicious snacks and samples to taste. You’ll go home with all the knowledge you need to safely start your own home ferments.

Together we will be making sauerkraut, beet kvass and pickles using the magic of lacto-fermentation.

Bring your fermentation related queries, some jars to bring home your ferments and yourselves.

Booking here: https://www.eventbrite.ie/e/basics-of-food-fermentation-and-pickling-at-hunting-brook-gardens-tickets-37156095883

 

Wild and Slow food festival at Macreddin Village

I set myself the challenge of participating in this years Wild and Slow Food festival in Macreddin Village. Being that its something I have been looking forward to for the last 2 years (since it last took place), and how much I enjoyed the ethos, the speakers and the stalls- I applied to have my own stall selling my local wildcrafted, foraged wild food products.

I spent 3-4 months this year making apple cider vinegar from scratch using the local organic apples that grow around me in abundance- using natural fermentation methods and Angie’s natural spring water from Carraig Mountain. I produced a raw organic apple cider vinegar that I was proud of! I tested the pH before bottling to be sure that it was under 5pH in order to be safe for food preservation methods- and indeed it tested at about 3-4pH.

I bottled some vinegar live and raw, plain and the rest i infused with local herbs and flowers and organic spices. I made a fiery tonic called Fire Cider- guaranteed to get your circulation going and to clear out any sinus issues. I also made the old gypsy remedy Queen of Hungary’s water. Both recipes in fact were thanks to Rosemary Gladstar- and both were slightly modified to what I had growing locally around me in abundance.

Along with the fire cider, the most popular product was my gomasio. This I made with organic toasted crushed sesame seeds, mixed with sea salt and with the added wild ingredients of local porcini/ cep powder, nettle seeds and wild garlic.

Tinctures, wild berry kefir sodas, seed crackers, sloe gin, and cultures such as water kefir, milk kefir, mother of vinegar and kombucha were also on sale for the weekend.

Here are a few images of the day. (thanks to Lily!)

 

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