Vegan “Keese” workshop in Berlin
Request a private event
Request specific dates for this event. Also for company events and private groups. Get a non-binding quote.
About this class
Dive into the fascinating world of vegan cheese making and discover how cashews are turned into aromatic, lively cheese alternatives through fermentation. In this workshop, you will learn how to make plant-based “Keese” with depth, texture and character yourself, from fresh and creamy to aged and spicy.
You'll learn everything about the possibilities and limits of veganizing traditional cheeses. Combined with craftsmanship, knowledge and pleasure.
We ferment cashews to:
- Cashew cheese — basic recipe
- cashew yogurt
We'll show you how the fermented cashew mass can be further processed into different types of cheese.
Among other things, about:
- Frischkeese
- Keese roll, e.g. café de Paris or herbs
- Dried Keese
- Nozarella
You also get:
- Inspiration for your own creations
- Tasting of various further processes and application examples
What you’ll do in the class
After a hearty welcome drink, we start with a theoretical introduction to the world of vegan cheese and fermentation. It is then virtually time to ferment the cashews. We start with the cashew mass and cashew yoghurt. With already prepared ferments, you will then be shown various options and techniques for further processing the mass.
At several stations, you will make various dishes and varieties of cheese.
At the end, there is of course a joint tasting, time for exchange, questions and creative ideas.
You'll learn:
- How traditional cheese can be thought of as vegan — possibilities & limits
- Basics of fermentation
- Useful information about lactic acid bacteria
- Differences between raw food and heated products
- Preparation of cashew cheese and cashew yoghurt
- Dehydrating, pickling, smoking, ashing and ripening techniques
- Storage, packaging and further processing
- Creative recipe ideas and variations
Objectives of the workshop:
You will develop a sound understanding of vegan cheese fermentation, learn various techniques in a practical way and gain the know-how to independently produce and further develop plant-based cheese alternatives at home.
Who is the class suitable for?
The workshop is aimed at anyone who:
- are interested in plant-based nutrition and fermentation
- Want to make vegan alternatives to cheese yourself
- Enjoy experimenting and tasting
- want to learn new kitchen crafts
Details to remember
studio32 Berlin
Experience tailor-made events, cooking classes, cocktail courses and wine and spirit tastings with us at studio32 Berlin. Our studio32 - created to inspire you: Anything is possible! With us, you are invited to cook, mix, try and celebrate.
