Dairy Free Cheese Course

$140.00

Sun, April 9, 16&23, 2017

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
Sunday, April 9th 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. Supplies can also be purchased ahead of time on our online store and supplies will be ready for you at the workshop.


Class 2 - Soft, Cultured Plant-Based Cheese: Using Cultures & Making Cheese Bases
Sunday, April 16th from 11:30am-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
Sunday, April 23th 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:

Blue Heron Creamery Chef, Karen McAthy, a born and bred west coaster from Alert Bay, has worked in and around kitchens since 2000. Her interest in and passion for local food systems and growing food was well established in her previous posts as director of food services at W2 Media Arts, executive chef of Graze Vegetarian (now closed), and Zend Conscious Lounge. Karen left Zend in July 2016 to pursue plant-based cheese making, catering, and teaching classes with her company, Blue Heron Creamery.

With both parents coming from agricultural backgrounds, Karen grew up learning how to grow food, and being curious about the wild plants in the woods of her home island. A deep desire to learn and understand how things work informs Karen’s pursuit of making plantbased food and creating cultured and aged nut/plant based cheeses.

Karen can be contacted at chef@blueheroncheese.com

Please contact community@homesteadjunction.ca before purchasing a ticket for a child - we will check in with the instructor about age accessibility. 

Related Products