Masterclass: Plant-Based Fermentation & Cheese Making

🧀🌿 Plant-Based Fermentation & Cheese Making Masterclass

Discover the Art of Cultured Flavour

Step into the world of fermentation and unlock the secrets to making rich, tangy, and delicious plant-based cheeses from scratch! This hands-on masterclass is designed for food lovers, home cooks, and health enthusiasts eager to learn the science and craft of culturing dairy-free alternatives.

Whether you're a vegan, lactose-intolerant, or simply curious about probiotic-rich foods, this immersive experience will teach you how to create stunning, flavourful cheeses using nuts, seeds, and traditional fermentation techniques.

🧂 What You’ll Learn:

• The fundamentals of fermentation and gut-friendly microbes
• How to make your own rejuvelac and use probiotic cultures
• Step-by-step guidance to create soft, aged, and spreadable vegan cheeses
• Techniques for culturing, aging, and storing plant-based cheeses
• Flavouring tips using miso, herbs, spices, and smoked elements
• Troubleshooting fermentation issues and ensuring food safety

🍋 Bonus Topic:

Fermenting veggies (like sauerkraut or kimchi) for a probiotic boost

👩‍🍳 You’ll Walk Away With:

• Confidence in culturing your own vegan cheeses
• A toolkit of recipes and fermentation techniques
• There will also be a light lunch provided!

This class will be a mixture of practical cooking, demos and time to ask questions. We are now returning to 'family style' cooking with everyone cooking and sharing workstations. This creates more of a communal and interactive experience, working together as a team. All ingredients, equipments, and containers needed for the class are provided.

About Asa Simonsson

Åsa Linéa Simonsson is the author of 'Fermentation - How to Make Your Own Sauerkraut, Kimchi, Brine Pickles, Kefir, Kombucha, Vegan Dairy, and More' published by Anness Publishing Ltd. Asa grew up making ferments in her native Sweden; a trained nutritionist, naturopath and nurse, she runs a busy natural nutrition and health practice, Linéa Nutrition, in the UK combined with popular workshops and retreats.

The process of fermenting foods is as old as humanity. Fermenting preserves food and makes it more digestible and nutritious. Valued for its complex tastes, fermented foods are a powerful aid to digestion and a protection against disease." Asa Linéa Simonsson from Linéa Nutrition. Asa Linéa Simonsson from Linéa Nutrition.

Note: This is a fundraising class and the proceeds help us and deliver in our community. At Made In Hackney we believe access to good food is a human right, not a privilege. Every ticket you buy helps us provide essential support to individuals and families facing food insecurity. If you would like to learn more about our work and impact, please click here.

Refunds/transfers: Please understand our charity needs time to resell your tickets as we rely heavily on the income generated by our fundraising classes. We require a minimum of 14 days' notice for any cancellations or transfers once you have booked onto a class. You are also welcome to give your ticket to a friend or family member in case of last minute illness (just email [email protected] to let us know).

Vouchers: If you need assistance to redeem a voucher purchased on our website, please contact us via email: [email protected].

We’ve Published Our Debut Cookbook — We Cook Plants! Based on 12 years of experience as a pioneering vegan community cookery school, it offers practical, inclusive, and delicious plant-based recipes with creative solutions to real-life challenges like cost, access, and time. 👉 and support our mission to make healthy, sustainable food accessible to all.

For information: [email protected] / 020 8442 4266 / WhatsApp message +44 07833685894

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