FROM MILK TO BUTTER
20–21 OCTOBER
Two mornings with Katya Luniova
Author of The Art of Clabber: Applying Nose to Tail Philosophy to Dairy, Katya Luniova comes to Gergei with a wealth of knowledge shaped by family traditions, natural fermentation and hands-on cheesemaking.
Born and raised in Ukraine, Katya learned from an early age how to work with milk and observe the transformations of this raw ingredient. The knowledge passed down by her grandmother became the starting point for a practice she now shares through her book The Art of Clabber and her work with Slavic Beauty.
20 OCTOBER | 09:00–13:00
IT ALL STARTS WITH MILK.
We will work with fresh sheep’s milk and follow its transformation into cream, comparing traditional practices from Ukraine, Italy and Germany.
We will explore:
-
Cream separation
-
Natural fermentation
-
Clabber
-
Sheep’s milk
-
Family cheesemaking traditions
-
Making full use of milk
The cream will be divided into two parts: one will ferment overnight, while the other will remain fresh.
21 OCTOBER | 09:00–13:00
MAKING BUTTER.
We will transform the cream into:
-
Cultured butter
-
Sweet cream butter
-
Herb and garlic butter
-
Clarified butter / ghee
-
Ukrainian-style fresh cheese
We will also make butter using the traditional jar method and learn how to use the buttermilk left over from the process.
This is about more than simply learning how to make butter.
It is about understanding milk and learning how to transform it without wasting a single part of it.
An ancient, hands-on practice deeply rooted in food culture.
FROM MILK TO TABLE.
Two mornings of hands-on work, fermentation and transformation with Katya Luniova, author of The Art of Clabber.
At the end of the workshop, we will share a small seasonal lunch featuring fresh bread, butter and the things we have prepared together.
20–21 OCTOBER | 09:00–13:00
📍 Sinnos — Gergei, Sardinia
PLACES & BOOKINGS
+39 347 921 0309
