Art of plant-based cheese making with Karen McAthy @ Il Centro Italian Cultural Centre, Vancouver [from 7 to 28 June]

Art of plant-based cheese making with Karen McAthy


71
7 - 28
June
18:00 - 21:00

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Il Centro Italian Cultural Centre
3075 Slocan Street, Vancouver, British Columbia V5M 3E4
Join Chef Karen McAthy, founder of Blue Heron, and author of The Art of Plant-based Cheesemaking in learning how to make cultured, fresh, vegan cheese! This three-class course (held over three days), is homework driven, focused on getting students to make their own vegan cheeses from growing cultures to easy aging techniques!

Students will learn :

About lacto-fermentation and culturing (differences, how it works, etc)

The role of microbes in creating flavor and texture in plant-based cheesemaking

The difference between cultured and non-cultured plant-based cheeses, and the in-between

How to start and grow some key plant-based lactic acid cultures safe for use at home
...
How to choose a plant-based medium for cheese making and what to think about when choosing

3 base/core cheese recipes

Basic aging method for at home plant-based cheesemaking

Review of key equipment, variables affecting cheesemaking, historical context of cheesemaking as a practice

The course is homework driven, with lecture/demo component.

Students are asked to bring their ‘assignments’ back to the second and third classes for review, discussion, and comparison.

Students are asked to bring a notebook.

Key starter cultures are included in the course price, and a Blue Heron Cheese tasting concludes the last day of the course. Each course day, Chef Karen will provide a cheesy snack, a fun way to highlight different ways vegan cheeses can be used.

The last day of the course concludes with a plant-based cheese tasting of Blue Heron cheeses along with any of the cheeses students made and wish to share.

Tickets for this class are $160 for a series of 3 sessions. Tickets sale ends the day before.
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