Join Chef Karen McAthy, founder of Blue Heron, and author of The Art of Plant-based Cheesemaking in learning how to make cultured, fresh, vegan cheese! This three class course (held over three weekends), is homework driven, focused on getting students to make their own vegan cheeses from growing cultures to easy aging techniques!
October 15th, 11am-3pm
October 29th, 11am-3pm
November 4th, 11am-3pm
Victoria Public Market at the Hudson (public kitchen
students will learn :
* learn about lacto-fermentation and culturing (differences, how it works, etc)
* the role of microbes in creating flavor and texture in plant-based cheesemaking
* the difference between cultured and non-cultured plant-based cheeses, and the in-between
* how to start and grow some key plant-based lactic acid cultures safe for use at home
* how to choose a plant based medium for cheese making and what to think about when choosing
* 3 base/core cheese recipes
* basic aging method for at home plant-based cheesemaking
* review of key equipment, variables affecting cheesemaking, historical context of cheesemaking as a practice
The course is homework driven, with lecture/demo component. Students are asked to bring their 'assignments' back to the second and third classes for review, discussion and comparison.
Students are asked to bring a notebook.
Each course day, Chef Karen will provide a cheesy snack, a fun way to highlight different ways vegan cheeses can be used. Registered students will also receive 50% off menu at The Very Good Butchers!
The last day of the course concludes with a plant-based cheese tasting.
Karen McAthy is a born and raised west coaster. Her passion and interest in local food systems comes naturally. She was raised by parents with agricultural backgrounds in Alert Bay, a small, island based community, off the north east coast of Vancouver Island, and has gravitated toward cooking food, growing food, and foraging.
Karen has worked in and around kitchens since university, and in 2008 decided to focus solely on cooking, and specifically vegan, plant-based cuisine. Karen was the executive chef of Graze Vegetarian (closed 2015), and Zend Conscious Lounge until she departed to focus on Blue Heron, and finishing her book, The Art of Plant-based Cheesemaking, published this past May, by New Society Publishers. This past June, Karen won, (along with 10 others from across Western Canada), Western Living Magazine's 2017 Foodie of the Year award.