20160709 Dairy-Free Cheese Course


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Saturday, July 9, 16 & 23  

Join Blue Heron Creamery chef Karen McAthy in this 3 session course to learn how to make incredibly delicious, dairy-free cheese.

Class 1 - Identifying, Making & Using Cultures
Saturday, July 9 from 11:30am-2:00pm 

This class will be an introduction to culturing agents, focusing on identifying what they are, what they do, and how they work. Part demo/part hands-on, the focus of this class will be to help students make their own culture which they will continue to use in the following classes.

Participants please bring 2 x 500ml mason jars and cheese cloth to take water kefir grains and rejuvelac culture home. Cheese cloth and jars will also be available in-store for purchase.

Class 2 - Soft, Cultured Plant-Based Cheese: Using Cultures & Making Cheese Bases
Saturday, July 16 from11:30am-3:00pm 

In this class, students will use their starter cultures from the previous class to learn how to make 3 basic 'base' cheeses, which can be aged up, or flavoured by the addition of herbs or dried fruit.

Participants please bring cheese cloth and a container large enough to take home three cheese cloth wrapped cheeses to take home.

*Note: this class will include the use of nuts including almonds and cashews.


Class 3 - Aging, Surface/Rind Treatments for Cultured Cheese: Working Toward Firm Cheese
Saturday, July 23 from 11:30-2:30pm

Using the cheeses prepared last class, students will learn about the processes for handling and dry-aging, which equipment to use, safety practices, and using their senses to recognize what is going on. 

Instructor Bio:

Karen McAthy is a born and raised west coaster. Her passion and interest in local food systems comes naturally. She was raised by parentes with agricultural backgroundsin Alert Bay, a small, island based community and inspired by First Nations women who were her early teachers, and taught children about wild plants, and the importance of showing respect for where food comes from. Raised with having a vegetable garden, Karen has been experimenting with gardening/cultivating since an early age, and decided to choose a plant-based diet herself by the age of 12. 

Karen has worked in and around kitchens since University, and by 2008 decided to focus solely on cooking and her wider interests in food security and local food systems rather than pursue academia.

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