Fermented Nut Cheeses - ONLINE CLASS
Taught by Cheryl Paswater
Cheryl Paswater is an Certified Fermentationist , Educator, and Health Coach, who after a near-death experience, turned to holistic medicine for help. After radical diet and lifestyle changes, she started teaching on fermentation, old world food preservation, healthy eating, sustainable food, and holistic health. Cheryl runs a popular fermentation project and CSA called Contraband Ferments. (www.contrabandferments.com) She lives in Brooklyn, NY.
*This will be a virtual class hosted via Zoom. Please go ahead and download the Zoom desktop/mobile app ahead of time at Zoom.us/download*
Learn to make your own dairy-free and probiotic rich nut-based cheeses with Contraband Ferments in this online class.
In this class we will teach you the basic principles behind making cheese using a variety of nuts and seeds. You’ll learn basic skills in fermentation, the history behind fermentation, and a variety of ways to make soft and hard rind cheeses, as well as secondary uses for nut cheese. Raw Fermented Cashew Cheesecake anyone?
If you'd like to get a cheese started along with class, you can have the following materials on hand:
- 1-2 cups of nuts or seeds
- starter culture: probiotic capsules, whey (though this is dairy), water kefir, whey off the top of a vegan yogurt, rejuvelac (we will cover how to make this in class)
- cheesecloth, old clean tshirt, thin handtowel
- Salt (non-iodized)
- Optional: nutritional yeast