Learn to make your own dairy-free and probiotic rich nut-based cheeses with Contraband Ferments in this online class.
In this class we will teach you the basic principles behind making cheese using a variety of nuts and seeds. You’ll learn basic skills in fermentation, the history behind fermentation, and a variety of ways to make soft and hard rind cheeses, as well as secondary uses for nut cheese. Raw Fermented Cashew Cheesecake anyone?
If you'd like to get a cheese started along with class, you can have the following materials on hand:
1-2 cups of nuts or seeds
starter culture: probiotic capsules, whey (though this is dairy), water kefir, whey off the top of a vegan yogurt, rejuvelac (we will cover how to make this in class)
cheesecloth, old clean tshirt, thin handtowel
bowl
Salt (non-iodized)
Lemon
Optional: nutritional yeast