ESSENTIALS | Cultured
Cultured is a delicious one day course in making plant-based fermented foods. You will learn the principles of fermentation, how to make seasoned brine, how to make fermented pastes, beverages, sun pickles and tree nut cheeses. You’ll learn how to use the cold smoker to make a delicious smoked cheese and make a fermented ice cream. The course covers how to use different fermentation aids, troubleshooting tips and you will taste a range of different ferments and make some to take away. Finally you will make a beautiful fermented dairy free white chocolate cheesecake with seasonal fruit.
This is hands on training (not a demonstration based class) where you will have a hands on experience in making and tasting fermented food in a raw plant-based culinary studio.
Places limited to 4 per course.
On the menu
• Rainbow vegetable ferments
• Moroccan Kraut and Korean Kimchi
• Fermented lime relish and chili sauce
• Water kefir and coconut kefir
• Kimchi noodle soup and kraut crackers
• Fermented ice cream with ginger beer float
• Plant-based cultured cheeses and fermentation aids
• Soft herb, Goat style and smoked cheese
• Creating a cheese board for entertaining with cultured chutney
• White chocolate cultured cheesecake with seasonal fruit and hazelnut crust
- Sunday 13th May 2018
- Time: 9.30am – 5pm
- Place: Deliciously Raw Culinary Studio, Gloucestershire, UK
- Price: £160
Refund Policy: The first 20% of the course fee (s) is deemed as a non-refundable deposit and will be payable in the event of the participant cancelling their place on the programme. For an 80% refund, cancellation must be made at least twelve weeks prior to the start of the programme. For a 50% refund, cancellation must be made at least eight weeks prior to the start of the programme. For a 25% refund, cancellation must be made at least four weeks prior to the arrival date. If a participant cancels within four weeks of the start date of the programme, the total payment is non-refundable.
“I love to cook, eat, entertain and grow things. I’d always thought of ‘raw food’ diets as faddy and probably boring. Deborah’s incredibly accessible and entertaining training has changed my perspective. As well as introducing some key techniques, explaining the benefits and principles, she proved that raw food could be treat rather than torment. The recipes are easy to follow and the taste luxurious and delicious. I would highly recommend Deborah’s courses to anyone who is interested in adding another string to their culinary bow or explore the health and vitality benefits of raw food.”
Tricia Jenkins, London
“Deborah is the NIGELLA of the raw food world”
Emma Berry | Beautiful Bakes