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Fermented Plant-Based Dairy Alternatives
Fermented Plant-Based Dairy Alternatives
Fermented Plant-Based Dairy Alternatives

Discover Fermented and Plant-based milks, butter, yogurts and cheese. Fermenting foods is an ancient way of preserving and enriching foods.

Course Details

Fermented foods and drinks are thought to boost the immune system and are beneficial to stomach and digestion well being.

During the class, we will delve into the world of fermentation, and you will learn how to get started with fermenting at home, and the best equipment to use.

You will learn the techniques to make ferments such as:

  • Cultured Vegan Butter
  • Dairy Free Milks
  • Cultured Vegan Yogurts such as Oat Milk Yogurt and Coconut Milk Yogurt
  • Cashew Cream Cheese
  • Cultured Vegan Feta

The course involves a mixture of demonstrations and hands-on making in small groups, and is led by our experienced fermenter and cheese maker who can answer all of your fermentation questions. 

We will have a vegan cheese lunch with seasonal salads and sourdough bread.

You will receive a booklet with all the recipes so that you can get started and make plant-based fermented products at home.

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Dietary Suitability
  • Vegan
  • Dairy Free
  • Wheat Free

We will happily cater for those who are vegan, gluten-free or have other special dietary requirements. Please let us know ahead of time so we can plan accordingly.

Skill Level
  •   Beginner

Lucie Cousins

About the tutor

Lucie teaches our Fermentation and Vegan Cheese classes at Demuths.  She runs her own business the Bath Culture House where she creates artisan and handcrafted raw, vegan and gluten free food and drink. Her interest in the ancient art of fermentation began during a career as an award-winning cheese maker on the north Cornish coast. It became clear that honing this craft was her calling, Lucie now teaches the art of fermentation to others as a way to better health through simple, good quality ingredients and probiotic goodness.