Live Online Cookery Class - Webinar: Vegan Cheese, The Big 3 with Miyoko Schinner

Webinar: Vegan Cheese, The Big 3 with Miyoko Schinner

Date and Time

Thursday 29th June 2023

6:30pm - 8:30pm

Cost

Ticket £35 inclusive of VAT. (Special Online Fundraising class). When you buy a Made In Hackney cookery class you enjoy an enriching culinary experience and help us fight hunger in our community.

Location

The class will be held on Zoom. Zoom details will be provided before the class, together with your recipe card. If you have not received the reminder email by 4pm the day before the class please contact us at classes@madeinhackney.org or send a message on WhatsApp message +44 07833685894.

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The Event

Miyoko Schinner is a powerhouse vegan chef, activist, acclaimed cookery book author, and entrepreneur. With her at the helm, Miyoko's Creamery developed a pioneering range of vegan cheese and butter products that are now sold in stores across the United States and Canada. 

As the author of ‘Artisan Vegan Cheese: From Everyday to Gourmet’ originally published in 2012, Miyoko brings a wealth of knowledge and experience to this epic class. From research to recipe development to production, Miyoko has done it all, making her one of the most authoritative voices in the field. When it comes to learning about vegan cheese, who better to turn to?

This class is a must-attend for anyone who wants to learn how to make their own vegan cheeses. Whether you're a seasoned vegan or just starting out, you'll love the practical tips and expert advice that Miyoko has to offer. At this webinar she will be sharing her expertise on the big 3 vegan cheeses: cheddar, mozzarella and a truffle brie.

And fortunately you don't have to travel far to learn from Miyoko. This upcoming online class can be accessed from anywhere in the world. So don't miss out on this amazing opportunity!

This live online webinar will include

  • Explore the techniques for making the ‘big three’ vegan cheeses: cheddar, mozzarella and truffle brie
  • Learn how to ferment vegan cheeses to develop flavour and texture
  • Learn how to shape and store your vegan cheese for optimal texture and freshness
  • Learn how to make a rich and full flavoured cheddar, that continues to age and improve in the refrigerator for weeks or even months
  • Learn how to make a mozzarella that looks and tastes like its dairy counterpart, formed into balls and packed in brine
  • Learn how to make a truffle brie with a rich umami flavour 
  • Troubleshooting common issues that can arise when making vegan cheese & opportunity to ask questions 
  • Gain a deeper appreciation for the art and science of vegan cheese making
  • B´╗┐onus recipes: butter and panzanella
  • Receive easy-to-follow recipe sheets provided to recreate the cheeses again and again

About Miyoko Schinner

Miyoko's journey to veganism began in the 1980s, and started to experiment with making her own vegan cheeses and butters, using ingredients like nuts and soy. Over time, Miyoko became an expert in vegan cheese-making, developing a range of delicious and innovative recipes that she later compiled in her book, "Artisan Vegan Cheese." The book quickly became a bestseller and helped to popularise vegan cheese as a viable alternative to dairy cheese.

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Have your ingredients ready, weighed out and chopped where necessary before the class starts to help you keep pace with the session and feel more relaxed. We also recommend printing out your handout or having it available to view on a separate device if possible.

EQUIPMENT LIST

  • Knife or potato peeler
  • Pot (to boil potatoes)
  • High speed blender
  • Sieve
  • Small saucepan
  • Cheesecloth or plastic wrap-lined mould
  • Ice cream scooper (for the mozzarella balls)
  • Bowl
  • Six-inch round cake pan or similar mould

INGREDIENTS LIST

Store Cupboard Ingredients 

  • 1½ cup plain unsweetened soy yogurt
  • 2 cups raw cashews
  • 200 g pumpkin seeds
  • 5 tablespoons tapioca flour
  • 100 g deodorised cocoa butter, chopped
  • 50 g refined or deodorised coconut oil
  • 1/2 cup refined coconut oil (don’t use extra virgin!)
  • 60 g miso
  • 60g nutritional yeast
  • 45g agar powder
  • 1 teaspoon good quality black truffle oil (or more - depends on quality)
  • Few drops annatto or paprika for colour
  • Vegan probiotic cultures or cheesemaking cultures as available
  • 1 tablespoon oil
  • Sea salt
  • Ice (for ice water bath)

Fresh Ingredients

  • 300 g. waxy potatoes
  • 180g (6 ounces) mushrooms

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Refunds/transfers: we require a minimum of 14 days' notice for any cancellations or transfers once you have booked onto a class to enable us to try to resell your ticket.

Vouchers: To redeem a voucher purchased on our site, please contact us to book a place. If contacting us by email please attach your voucher. If telephoning, have your voucher to hand so you can quote the voucher number.

Note: This is a fundraising class and the proceeds help us fight hunger in our community. We run free community classes for people on low incomes, with health challenges or have other support needs. If you'd like to join this group email us classes@madeinhackney.org

For information: classes@madeinhackney.org / WhatsApp message +44 07833685894

Allergen Alert
Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.