DET LEVENDE KØKKEN - THE LIVING KITCHEN - SOURDOUGH - FERMENTATION - KOMBUCHA - YOGURT - CHEESE
Nørgaards HøjskoleOn this course we delve into the biology of the kitchen, the desirable bacteria and fungi but also enzymes, which we use for e.g. to make cheese.
Of course, we talk about what is 'good' and 'bad', but most of all, we go to the food workshop and get a whole lot of experience with different types of food and drink, which are produced using deliberate interaction with micro-organisms and enzymes.
We will work together in the school's new beautiful and practical food workshop and brewery, baking sourdough bread, fermentation, making kombucha, yogurt and other exciting things.
As far as possible, we will of course include local and seasonal food. It could also be that we gather from nature.
Read more - click here
Subject for this course
Nature and science •
Sustainabilty og Ecology
•
Outdoor Life
•
Gardening
•
Nature
•
Nature and Environment
•
Natural Science
•
Health Food and Lifestyle •
Nutrition
•
Lifestyle
•
Cooking
•
Health
•
About the course
Which school?
When?
Start date 01-11-2026
End date 07-11-2026
For how long?
1 week
Is there room?
Status: Available spots
What kind of course?
Topic
Order material about the courseOther short courses
Topic, 25. October - 31. October, 1 week
Topic, 25. October - 31. October, 1 week
Topic, 25. October - 31. October, 1 week
Topic, 25. October - 31. October, 1 week
14601
DET LEVENDE KØKKEN - THE LIVING KITCHEN - SOURDOUGH - FERMENTATION - KOMBUCHA - YOGURT - CHEESE
Nature and science
Sustainabilty og Ecology
Outdoor Life
Gardening
Nature
Nature and Environment
Natural Science
Health Food and Lifestyle
Nutrition
Lifestyle
Cooking
Health
Short courses (1-7 weeks)
1
1 week
2026-11-01
01-11-2026
2026-11-07
07-11-2026
Available spots
Topic
East Jutland
Nørgaards Højskole
On this course we delve into the biology of the kitchen, the desirable bacteria and fungi but also enzymes, which we use for e.g. to make cheese.
Of course, we talk about what is 'good' and 'bad', but most of all, we go to the food workshop and get a whole lot of experience with different types of food and drink, which are produced using deliberate interaction with micro-organisms and enzymes.
We will work together in the school's new beautiful and practical food workshop and brewery, baking sourdough bread, fermentation, making kombucha, yogurt and other exciting things.As far as possible, we will of course include local and seasonal food. It could also be that we gather from nature.
Read more - click here
Vestre Ringvej 9,
8850 Bjerringbro
https://basen.hojskolerne.dk/orders/course_catalogue/14601
http://nrgaard.dk/nrgaard/kortekurser/tilmelding/index.html
52
http://nrgaard.dk
General and Grundtvigian Schools