Join Chef Karen in the 4th instalment of Intro to Plantbased Cheesemaking!
This three class course details some of the fundamentals of growing and caring for plant-based lactic acid cultures to use in creating your own soft/young plant-based cheeses.
Based on content from her upcoming book, The Art of Plant-based Cheesemaking, this course is intended for the homebased maker, and is designed to get you actively involved in the experimentation process at home.
Three Sundays, April 9, 16th and 23rd, at Homestead Junction at 649 E. Hastings, Vancouver BC. register for the class at www.homesteadjunction.ca