Baking and cooking school

Butter

with Studio Erba - Suzanne Bernhard and Philipp Kolmann

We learn the art of butter production and refinement from Suzanne Bernhard and Philipp Kolmann from Studio Erba. Which raw materials are suitable and what can be made from by-products such as whey and buttermilk?

Together we will produce fresh butter from cultured cream, which is superior to conventional sweet cream butter in terms of flavor, complexity and shelf life. In addition to other recipes for refining the basic product with various ingredients, we will learn about Sig caramel made from whey as well as Kazakh milkstones made from buttermilk.

All dates