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: 07.04.2018 14h to 18h
and 08.04.2018 9h to 12h
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.