09/10/26 - Vegan Cheese & Butter with Miyoko
Please agree to the class policies before adding to cart.
Explore the world of plant-milk butter and cheese with the the "Queen of Vegan Cheese," Miyoko Schinner. Fresh off of her new book, The Vegan Creamery, she'll lead us in transforming plant-based milk into curds and whey, and craft her famous cultured butter!
Time & Location
- Thursday September 10, 2026 from 6 pm – 8:30 pm
- Preserved, 5540 College Ave, Oakland, CA 94618
About the Event
Learn the secrets to coagulating and fermenting plant-based milks, with techniques that mirror dairy-based cheese to make a variety of exceptional vegan cheese! Together we'll make Miyoko's "Reggie" Goat Cheese from start to finish: making a fresh nut milk, coagulating, fermenting and straining the curds. Students will get to take home their cheese to continue draining overnight. We'll also make a cultured compound butter with customized flavor additions.
This workshop is taught by Miyoko Schinner, award-winning chef, author, and founder of Miyoko’s Creamery and Rancho Compasión, a farmed animal sanctuary. She was included in the list of Forbes Magazine’s Top 100 Female Founders of 2022, named a “Game Changer” by Food and Wine Magazine, and a “Vegan Revolutionary” by UN Women. Miyoko has worked tirelessly for over 30 years to reimagine a food system built on sustainability, equity, and compassion for animals.
All students will receive a 10% discount on post-workshop purchases in our store. The minimum age for our workshops is 14 years old.
All Workshop Sales are final. Reschedule requests require 5 days advanced notice. Review our complete Cancellation Policy here.