During this English subtitled workshop you will learn the theory and practice of making vegan cheeses at home, with a focus on vegan camembert and vegan blue cheese . Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques, will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions.
Online ‘how to make vegan cheese’ workshop
€14,99
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Description
Online workshop ‘how to make vegan cheese at home’
During this English subtitled online workshop vegan cheese you will learn the theory and practice of making vegan cheeses at home, with a focus on vegan camembert and vegan blue cheese . Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques, will teach you all about ingredients, fermentation, food safety, pH, starter cultures, molds and ripening conditions.
What will you learn in this online workshop ‘how to make vegan cheese at home’?
✅ After this workshop you will know all you need to know to make your own vegan cheese for the rest of your life.
✅ Dutch spoken, but through our revolutionary technique of (dis)appearing letters you’ll understand the Dutch as if you were born there. It’s pure magic! (so, it’s subtitled ;)
✅ Safety first! You will understand what precautions you will have to take against spoilage and food poisoning.
✅ pH, ingredients, starter cultures, micro-organisms, humidity: you will understand them all.
✅ What tools will you need? We’ll demonstrate that for a few euro’s you will have everything you will ever need.
✅ Where to find your ingredients? What will you use instead of milk? Where can you find a mold?
✅ What are the most important pitfalls and how to avoid them?
✅ Many tips and tricks!
What, how to and how long
- After ordering this workshop you will receive a link to view the workshop. It can be viewed at your own time.
- The workshop takes about 1:45 hrs.
- Dutch spoken, with English subs and English powerpoint
- Both in depth theory, as well as demonstration of techniques
About your teacher
‘Meneer Wateetons’ is a dutch culinary author who has published 8 books on fermentation, brewing and distilling, smoking, sausage and charcuterie making, and ‘sub-urban hunting and survival.’ He is also the owner of startercultures.eu. His award winning books are best known for their combination of in depth theory, no nonsense hands on approach and a light tone of voice. None of his books are currently available in English, yet. Meneer Wateetons gives frequent workshops on the topics he writes about, in the same humorous style.
Tools and ingredients used in this vegan cheese workshop
Minimum needed:
- Food processor
- Cool ripening spot 10-13 degrees (or refrigerator)
- Sealable plastic container
- Handkerchief
- Sushi mat
- Alufoil
- Chlorine
And we’ll pass you some tips if you want to up your game with more professional tools, such as a cheese mold, cloth, strainer etc.
For your convenience we even have a complete starter kit so you can follow the workshop step by step! Easy peasy!!!
Haven't used the products yet? : I haven't used any products so far so I don't know yet
I don’t speak dutch, so I guess I missed all the fun and some details, too. (The first 24-36hours of fermentation – what temperature/surrounding?) But as I’ve done some vegan cheesemaking before, I will get by. Booked the workshop to check out your recommendations, before I order. Regarding to this, it was a full success.