Instructor: Marybeth Wells

This class is perfect if you've dabbled in store-bought, plant-based milk and cheese, and have a desire to make your own at home. It's also recommended for those that have tried making homemade plant milk and cheese at home with lackluster results. We'll go through low waste ingredient sourcing, storage considerations, necessary equipment, making each type of cheese and milk, and what recipes to use them in. Nut-free options available, and you should come ready to snack and sample.