In this virtual Vegan Cultured Cheese Making Class, you will learn how to master fermentation techniques (culturing) like a pro. 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, seed cheeses, blue cheeses, 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. Since we don't use soy, grains, or starches to make our cheeses, they are incredibly healthy for the digestive system!
Online learning doesn't mean you go at it alone.
- Learn to create all kinds of your favorite cheeses without wasting your time or money
- Avoid common pitfalls, so your cultured cheeses don't go bad
- The optimal time and temperature for culturing
- Know all the tricks for flawless culturing
- What cultures to use for optimal gut-friendly fermentation
- Learn cultured and non-cultured quick cheeses that you can enjoy the same day you make them
- Learn how to make a quick cheese that will actually melt in the oven on nachos, pizza, or quesadillas!
- How to create a variety of flavors and textures using nuts and seeds and our special vegan culture
- How to sterilize your equipment to keep harmful bacteria from ruining your cultures
- How to season and decorate your cheeses to wow your guests
- What equipment and molds work best for different cheese styles
- Fermented Coconut Water (Kefir)
- Parmesan Cheese (cultured and non-cultured crumbly topping)
- Omega 3 Cheese
- Almond Feta
- Cream Cheese Spread (this has so many uses!)
- Crumbley Blue Cheese (use in salad dressings as a spread or make it sliceable!)
- Smoked, Aged Gouda (non-cultured, sliceable!)
- Cheddar Cheese
- Specialty Cheeses: Spicy, Truffle, Herbed, Sundried Tomato Cheese
- BONUS: Sweet Strawberry or Chocolate Cream Cheese!
This is no ordinary online cooking class...
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!
Join the Pure Joy Family
What to Expect
Get our detailed, professional Recipe eBook with over 10+ cultured nut and seed cheese recipes. All recipes are plant-based, gluten-free, grain-free and sugar-free.
This recipe eBook will be your go-to cultured cheese manual for years to come!
Ask questions, anytime, to your instructors and fellow chefs with our interactive online course platform and private Facebook support group.
Interact, learn, and ask questions, anytime
Join other healthy cheese-making enthusiasts and get your questions answered, live in the class or after the class is over! You will learn about ingredients used, equipment, tools, and techniques - and tips and tricks to upgrade your culturing skills
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-class. 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