$99.00 USD

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Vegan Cultured Cheese Making Class

In this class, you will walk away with the skills to:

  • 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

And recipes like:

  • Cultured Kefir
  • Basic Cultured Cheese
  • Parmesan Cheese (cultured and non-cultured crumbly topping)
  • Zesty Feta 
  • Cream Cheese Spread (this has so many uses!)
  • Crumbley Blue Cheese 
  • Smoked, Aged Gouda
  • Cheddar Cheese
  • Truffle
  • Garlic Herbed
  • Sundried Tomato Cheese
  • BONUS: Sweet Strawberry and Chocolate Cream Cheese

You can be the vegan cheese culturing master you've always wanted to be - you just need the right techniques to make your ferments unforgettable!

What People Are Saying:

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