Ever wanted to make your own aged vegan cheeses and were too scared to try? Ilsa Hess shows you how fun and easy it is to make your own probiotic, rejuvalac, and use it to easily age vegan cheeses.
We will make a selection of delicious aged vegan cheeses including:
• Cashew Cream Cheese • Herbed Chèvre • Lox-Flavored Cream Cheese • Sharp Cheddar Nutty Cheese Ball • Brie • Smoked Provolone • Pepperjack
These cheese recipes come from Miyoko Schinner’s cookbook “Artisan Vegan Cheese” and “The Non-Dairy Formulary” by Michael Conrad.
A selection of homemade vegan cheeses will be available for tasting including all of the cheeses we will be making. I will also have a vegan butter made without palm oil for people to sample and the recipe to take home.
Baagan will be open for business if you would like to eat lunch after the class. If you have never been to Baagan, you are in for a delicious treat!
Cost: $15 per person. Cash only, please. Payment can be made the beginning of the event.