Date: May 28 from 11-2 pm
Location: Canadian School of Natural Nutrition
2245 West Broadway, Room 102
Did you know that you could make authentic, homemade cheeses without using dairy? Join Guest Instructor Ellexis Boyle on a foray into making fermented and fresh soft and hard dairy-free cheeses based on nuts, seeds and grains. Learn how to get real tangy cheese flavor naturally by fermenting your own nut-based cheeses!! This is a total life-changer for people who are dairy-free and want a better alternative! Learn key recipes and methods for molding, aging, flavouring, and presenting your cheese to impress your dinner guests.
This course is gluten free.
- Basic cashew cream cheese
- Making rejuvelac for fermenting cheese (inoculation method)
- Hard cheese
- Buffalo mozzarella