Discover how to make fermented nut cheeses. Fermenting foods is an ancient way of preserving and enriching foods and fermented foods. You will learn how to get started with making fermented nut cheeses at home, and the best equipment to use.
During the class, we will delve into the world of fermentation.
You will learn the techniques to make cheeses and ferments such as:
- Rejuvelac, a wild ferment culture
- Culturing cashews and producing a base cheese
- Making a vegan cheese from yoghurt
- Forming and maturing cheeses
- Producing a selection of cheeses including a mozzarella style cheese, cranberry and thyme, chevre style and cheddar
The course will be a mixture of demonstration and hands on cooking in small groups, with tips, talking and tasting.
We will finish with 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 vegan cheeses at home.
About the tutor
Lucie is Head Fermenter at Bath Culture House where she creates artisan and handcrafted raw, vegan and gluten free food and drink. Educated as a biologist, she is a lover of all living things with a particular passion for plant-biology and fungi.
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, and she left the world of cheese making to pursue it.
Lucie now teaches the art of fermentation to others as a way to better health through simple, good quality ingredients and probiotic goodness.