Dairy Free Cheese Making
from £245.00
Discover how to make your own delicious, dairy free cheeses from scratch.
Join us for a day of dairy free cheesemaking with Ellie Brown, founder of Kinda Co., an award-winning, vegan cheese company, based in Somerset. When she stopped eating dairy, the one thing Ellie missed was cheese. Not won over by the vegan cheese available in the supermarkets she started making her own. Now she is coming to River Cottage to teach her techniques and tips for making tasty dairy-free cheese at home.
This introductory course will equip you with all the skills and knowledge to make delicious, dairy free cheese using entirely natural ingredients such as sunflower seeds. Ellie will guide you through the entire process, from ingredient selection to shaping and setting your cheeses.
Over the course of the day, you will learn to make four different dairy free cheeses: Ricotta, Mozzarella Balls, Smoked Cheddar and a Herb Shaped Cheese. You’ll learn new techniques such as making curds, flavouring and forming your cheeses.
No course at River Cottage would be complete with a delicious seasonal lunch and of course, it will feature lots of delicious dairy free cheeses.
At the end of the day, you’ll have four cheeses to take home with you to share with friends and family and show off your new skills!
Your day
10:00 - 17:00
-
Make yourself at home
Meet your tutor and settle in with tea, coffee and a cheesy treat fresh from the kitchen.
-
Session One
After a discussion of the different techniques and ingredients used to make vegan cheese, you’ll dive right in with making your first cheese of the day, a Ricotta.
-
Session Two
While your Ricotta sets you’ll get started with your second cheese, Smoked Cheddar, which results in a pleasingly firm cheese that can be grated.
-
Session Three
Ellie will talk you through how to assemble a delicious and beautiful dairy-free cheese board, perfect for any dinner party or gathering.
-
Session Four
Next, Ellie will demonstrate how to create dairy-free fondue, the perfect dinner party sharing dish, which you’ll tuck into as part of your lunch.
-
Lunch
A morning of cheese making is hungry work and you’ll be sitting down to enjoy a hearty lunch featuring dairy-free cheeses, accompanied by some seasonal side dishes featuring veg from the River Cottage garden.
-
Session Five
Your third cheese recipe is Mini Mozzarella Balls, the perfect cheese for melting on pizzas or pasta dishes!
-
Session Six
Before we start on the last cheese you’ll enjoy a tour of the River Cottage farm and garden, where you’ll be able to pick your own fresh herbs for your next cheese.
-
Session Seven
The final cheese of the day is a shaped sunflower seed Cream Cheese which you’ll be able to customise and flavour using your finds from the River Cottage garden. You’ll also learn how to incorporate fermentation to culture your cheeses and expand into different flavours and textures.
-
Departure
Head up the hill for 5pm with your four cheeses in hand.
Please note: This is a guide to the activities that will make up your course at River Cottage. This is by no means set in stone and will depend on seasonal availability.
On occasion cookery schools will use equipment that includes induction hobs. It is recommended that people with pace makers should not work on these units. If you are concerned or would like to check whether or not induction hobs will be used on the course you are interested in, please call us on 01297 630302.
Further information...
This course is run from River Cottage HQ on the Dorset/Devon borders. Full address details of HQ will be provided once you have booked.
We are a licensed venue. We have a wide selection of the finest organic wines available to purchase.
Stay in our famous Farmhouse, click here. For other local accommodation click here.
We would advise that this course is only really suitable for 12 years of age and upwards. Under 16s must be accompanied by a paying adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests.
We’re afraid this course isn't suitable for those with soy or sunflower seed allergies.
With many of our courses there are often treats and leftovers to take away with you. In our quest to be more sustainable we are encouraging guests to bring their own containers and bags to transport their produce home. Details of what is required for each course will be included in booking emails.
- Sustainable Restaurant Association
- Food and Travel Magazine 2017
- Great British Food Awards 2017
- Great British Food Awards 2018