Non-Dairy Milkcrafting

Specifically designed for our non-dairy friends, we are excited to present a complement to our popular Milkcrafting series. Taught by Institute Director and author of Pure Vegan, Joseph Shuldiner, NDM will include hands-on instruction showing you how to easily make a variety of homemade, fresh nut milks from scratch; silky coconut and cashew creams; a thick soymilk yogurt; lebneh a delicious yogurt cheese; a seasonal, non-dairy ice cream; and fresh, organic tofu.

Nut Milks:
Fresh nut milk is a revelation. Have you ever read the ingredients on a commercial almond milk container? Go ahead, take a few minutes to run to your pantry. OK, we'll wait 'til class to talk about those stabilizer gums and what happens to make the "milk" last for years in those Tetrapak cartons. We'll show you how crazy-simple it is to make fresh, nutritious milks from high quality ingredients accessible to anyone. Plus, beyond your cereal bowl, these milks will be the foundation ingredient for the other items we'll make throughout the day.

Tofu:
Fresh, handmade tofu tastes and feels like something you've always wanted (secretly) to have that store-bought block resemble. Using organic soybeans, water and a mineral coagulant, we will be essentially transforming these ingredients the same way milk becomes cheese. Prepare yourself to be reintroduced to what tofu should taste like.

Soy milk Yogurt:
Soy milk, almond milk, rice milk or coconut milk are all plant-based alternatives that can be made into beautiful, thick, creamy yogurt. We'll pick soy milk as our example in class, but other plant-based ingredients will follow the same recipe. We'll cover cultures, incubators and flavor additions in this module.

Non-dairy Ice Cream:
Using our arsenal of freshly made plant milks, we will make a velvety-smooth, seasonal ice cream based on a recipe from the Director's cookbook Pure Vegan.

Lebneh:
Lebneh is a fresh, Middle Eastern-style cheese made from yogurt taken a stage or two beyond the draining of Greek yogurt. We'll use our soymilk yogurt to make this simple cheese. Spread it onto toast with jam for breakfast, or serve as part of an un-cheese platter marinated in olive oil and dusted with black pepper, oregano, za'atar or fresh thyme.

Nut Creams:
Cashews and coconut nuts are the go-to ingredients to create thick cream bases, whipped cream and sauces. We'll make a batch together and discuss how to enjoy this delicious discovery.