In this Cultured and Fermented Foods Course, you will learn how to master fermentation techniques (culturing) like a pro with this comprehensive and easy to follow video series. Now you can comfortably and confidently begin working with the beneficial probiotic microbes at home. Learn all the basics of 'culturing' your own vegan soft and hard cheeses, sauerkraut, kefir, coconut yogurt, and more!
You will learn the conditions required for a delicious and safe fermentation. Avoid the bad bacteria and never throw out your ferments again! We take the guesswork out.
Learn to make delicious, healthy fermented foods using natural, organic, gut friendly bacteria safely at home. Heal your gut, and your body naturally with savory, nutrient-dense fermented foods our ancestors made.
Online learning doesn't mean you go at it alone.
You can complete the course on your own time in as little as a month, or at a pace, that's right for you (we recommend completing the course in 6 months but you can have as much time as you need). With monthly online seminars, a private support group, and an interactive online platform, you'll get the support and motivation you need to become your best-chef!
Become immersed in a fun and interactive culinary arts experience that is based on Elaina Love’s 20+ years of experience in developing allergy-free, low glycemic recipes! This online course is designed to help you build a new career, while simultaneously helping you achieve the healthy body you have always dreamed of.
In this course, you will walk away with the skills to:
- Pick the right coconuts for your kefir and yogurt
- Avoid common pitfalls so your ferments don't go bad
- The optimal time and temperature for culturing
- Know when to use a closed system vs an open system for culturing
- What probiotics to use for the best culturing outcome
- How to create a cream cheese vs. feta vs. blue cheese vs. parmesan using nuts and seeds and coconut kefir
- How to sterilize your equipment to avoid bad bacteria ruining your ferments
- What are the best vegetables to use for a probiotic-rich sauerkraut
- Which herbs and spices are best in sauerkraut
- Is kombucha good for you?
- A simple method to culture your favorite foods
- Optimized your nutrition for gut & brain health
- Create recipes you can eat on a daily basis (foundational foods)
THIS IS NO ORDINARY ONLINE COURSE...
In addition to the full instructional and professional recipe videos, we provide tools to accommodate the different ways people like to learn, so you will acquire and retain the information easily!
Variety, Flavor, Quick Recipes that Become Staples. Easy to Follow. Happy Taste Buds. No Deprivation.
Join the Pure Joy Family
The Benefits of Probiotic-Rich Foods
Understand why you want to culture. It's not just for flavor. How can making probiotic-rich food benefit your health and save you money?
How to Open Young Coconuts
Sometimes purchasing and opening young coconuts can be a mysterious process. What are the best ways to tell if your coconut is fresh and which ones you should avoid. Then after bringing it home, Elaina shows you a quick and easy way to "pop" open your coconuts. YOu will be thrilled when you see how easy it can be!
A Variety Of Cheeses
Once you learn how to make a culture base and then how to ferment a cheese you will want to know which nuts or seeds work best for which cheeses. There are a variety of textures and flavors that come from just choosing a different medium. Welcome to the world of Vegan Cheese!
How To Make A Culture For Cheese and Yogurt
Learn how to make your base liquid culture (kefir) that you can use over and over again for all of your cultured cheeses and yogurts. Once you have your culture made, you won't need to make another one for a while. It's one of Elaina's favorite "secrets" to a good cheese/yogurt
Delicious Coconut Yogurt
Cultured coconut becomes a creamy yogurt that will last for months in your refrigerator. Top this creamy treat with some berries and coconut nectar and you've got a delicious anytime treat!
Cultured Food is Self-Preserving
The beauty of making cultured food is that it acts as a preservative, so you can keep your kefir, yogurt, and cheeses for months in the refrigerator and they will get even better with time.
Recipe and Technique Assignments and Quizzes
Test your skills and get feedback. We send reminder emails to make sure you are checking in and staying on track.
How to Shop (and get the best deals)
What are the best ingredients and where to shop for them? Learn how to outfit your kitchen like a pro with the top-rated culinary tools and ingredients. You will gain access to our favorite brands and ingredients so you can feel confident you will get the best out of your recipes.
Ongoing Support and Networking in our Private Facebook Support Community
We pride ourselves on our support system pre and post-course. We want you to succeed in your health goals long after your coursework is done! Plus, you will receive bonus recipes by staying active in the group. Sometimes we post a surprise recipe video even after the course is over.
Elaina Love is a leading authority on nutrition and health. She's an author of 3 plant-based recipe books, a speaker, and an internationally renowned chef with over 20 years of experience. Elaina Love is the founder and director of Pure Joy Culinary Academy, a cutting-edge plant-based culinary arts and nutrition school. The Academy is designed to teach students how to prepare the best meals on the planet while healing and nourishing their bodies.
Over the last 20 years, Elaina’s low glycemic, grain-free, full-flavored holistic recipes, and gourmet dishes have shaped the vegan food industry. She has coached and inspired hundreds of aspiring chefs and individuals who want to change their life, both in person and through her online programs.
Through whole, and mostly plant-based foods, cleansing, and fasting, Elaina has healed herself from a serious case of systemic candida, chronic fatigue, hormone imbalances during menopause and cleared up her severe skin problems. She is the creator and producer of the first-ever nut milk bag, The Amazing Nut Milk Bag, and continues to create new recipes and content for online courses and retreats.
Katelyn (aka Kate) specializes in healing autoimmune through low-glycemic, gluten-free, plant-based foods, with an emphasis on medicinal herbs, medicinal mushrooms and superfoods.
She is passionate about detox since she was able to renew her health through cleansing and nourishing her own body.
Kate has taught and facilitated plant-based chef trainings, detox retreats, classes and workshops around the world for years. She is a private chef and works with clients one-on-one to help them transition to a healthier gluten and grain-free diet with delicious alternatives.She'll show you the top superfoods and which ones you should start with, how to make healing Medicinal Elixirsusing herbal medicine and tonic teas, everything you need to know about medicinal mushrooms, adaptogens and why you need them to heal your gut and boost ur immunity.
"I’ve made macadamia cultured cheese a lot in the past but I have not cultured it with coconut kefir; this method was sooo much easier! Once the cheese was cultured, I flavored it with thyme, parsley, green onion and garlic and molded it in the stainless-steel ring molds overnight in the fridge and then let it dry out for a few days. I want to make more and play around with the flavors; I’m thinking next time I would like to flavor it with parsley, oregano, and sun-dried tomatoes.
This is by far my favorite cheese out of them all, it’s so flavorful! I just love making this kind of cheese! I made a Charcuterie board with the herb cheese, feta cheese, and cream cheese. It turned out amazing! I also made some really yummy flax crackers with parsley, sun-dried tomatoes, and spices, chia seed crisps, and candied nuts and seeds to go with the board."
- Crystal, CANADA
"I consider this the most interesting and fun part of preparing vegan foods. I love to experiment with new things, I am fascinated by the culturing process and I love cheese. The most challenging issue for me from when I started a plant-based diet (I eat cooked vegan food also) was to give up cheese. Over time I tried many vegan cheese recipes from the internet but they didn't taste as I wanted or they got worse before I could even taste them. So, after starting your course, I jumped directly into the cheese making lessons. And I enjoyed them so much. My daughter also says “wow you made cheese mommy’’. I am still amazed about how these recipes taste, I use this cheese over all recipes where I want to add cheese (cooked ones also), and I have a lot of cheeses in my fridge.”
- Kathy, USA