Class: One of the best ways to improve a well-fermented loaf of bread is by slathering a fresh slice of it with well-fermented butter. Learn to culture cream and turn it into exceptional butter, using simple ingredients and basic tools you likely already have in your kitchen. We'll also learn to make yogurt, which you'll use to culture the cream.  Being able to produce delicious homemade versions of these two staples will pay major dividends in your kitchen. Participants will leave with their own heirloom yogurt starter.

When/where: Saturday, April 22nd // 10:30 am - 12:00 pm // French Broad Chocolate, 821 Riverside Dr, Asheville, NC 28801 

Instructor: Jackie Vitale is a baker and food maker from Stuart, Florida. She runs Otto's Bread Club, a subscription sourdough bread bakery. Jackie has built an adventuresome career around her passion for feeding people. Highlights include spending a year on Captiva Island as the chef-in-residence at the Rauschenberg Residency, co-founding and running the kitchen at Ground Floor Farm, an urban farm and restaurant in her hometown, and making award-winning raw milk cheese at Kappacasein, an urban dairy in central London. Jackie enjoys reading novels, throwing pots, and snuggling her sweet old dog.