Yogurt in the Indian Kitchen
$165 per person
What You'll Learn
By the end of the class, you will:
- Know how to make yogurt from scratch
- Understand how to use yogurt as a savory component for balancing flavors in Indian cooking
- Understand the differences between various yogurt varieties and know which type to use in your cooking
About This Class
Making yogurt at home is easy and this class will show you how to make small batches in your kitchen with minimal effort. We will also explore how to use yogurt not only for its flavor, but also for it’s unique ability to act as a marinade and a tenderizer for meat.
As one of the most popular ingredients in the world, yogurt holds a special place in Indian culture, where it’s used in food and also as part of many Hindu rituals. Your homemade version will not only make an incredible snack on its own, but will act as a building block in some of our very favorite Indian dishes, balancing heat and complimenting spices.
Homemade Yogurt, Salted Mint Lassi, Yogurt and Herb Marinated Chicken , Roasted Beet and Garlic Yogurt Sauce with Grilled Vegetables, and Yogurt Rice
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
Nik Sharma is a two-time IACP award-winning food writer and photographer for the blog A Brown Table, out of Oakland. He also writes a recipe based column, A Brown Kitchen for the San Francisco Chronicle and published his first cookbook, Season in October 2018 (Chronicle Books).