Curdled Cheese Masterclass

22 and 23.09.2018 (english)

From fresh to hard cheeses, there are many textures in vegan cheese that can be achieved by only working with different cultures and temperatures.

In this two-days masterclass you will learn how to make a plant-based milk and curdle it to achieve different results such as fresh ricotta-like, a feta-like and even a cheedar-like texture using only cashews or almonds. You will take home a gouda-like cheese to further age at home.

Duration: 6 hours

When: 22.09.2018 15h to 18h and 23.09.2018 9h to 12h

Language: English

Location: Kojiterie - Hohenstaufenstrasse 39. 10779 Berlin, Germany

At our workshop in Berlin you will be able to buy the whole assortment of Cashewbert's products.

EUR 195,00
Tax incl.

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