PART 2

Plant Dairy + Fermentation

This course is designed to equip you with a comprehensive understanding of fermentation and how it works in the world of plant-based dairy, while training you to think, create, balance flavours, and even plate like a chef.

Join us to learn 20+ exciting new recipes through step-by-step recipe videos. These include: fermented nut cheese, creams and dips, vegan butter, caramels, toffees, yoghurt/curd, and much more. You will also begin to apply what you’ve learnt, to create professional dishes.  

 

Watch the trailer!

 

Whether you’re a beginner making the transition to a healthier lifestyle, or you simply want to take your culinary skills to the next level, you’ve reached the right place!

What’s included:

  • 16 step-by-step recipe video lessons
  • 25+ exclusive recipes, including bonus recipes
  • 6 month online access to the course
  • Downloadable recipe guide (PDF)
  • Quiz + practice material
  • Course completion certificate
  • Access to a private FB student group and/or Whatsapp group
  • Ingredient/Equipment substitution list
  • Helpful links and resources


Besides recipes, this also covers topics such as:

  • The art of fermentation + its applications
  • My secrets to mimicking the textures of various dairy products
  • Plating and presentation: My top tips and techniques
  • Zero-waste and cost-saving tips
  • Raw / Gluten-free cooking methods
  • Recipe-specific nutritional tips
    and much more…

COURSE PRE-REQUISITES:
None specifically.
Part 1
of ‘Plant Dairy + Fermentation’ equips you with a lot of basic knowledge and skills that could help you ease into this second part of the course, so you might consider completing Part 1 before enrolling in this course. However this is OPTIONAL. If you feel confident to jump straight into fermentation and slightly advanced recipes, this one’s for you!

Samyukta Kartik

Instructor

Hi there! I'm Samyukta Kartik, your instructor and mentor for this course. Having built valuable skills and knowledge in the world of plant-based cuisine over the years, I'm thrilled to be able to share it with you all!

A glimpse into ‘Plant Dairy + Fermentation’

Are you ready to get started?

Frequently Asked Questions:

I am a total beginner. Is this course for me? Are there any prerequisites?

No specific pre-requisites. However, Part 1 of ‘Plant Dairy + Fermentation’ equips you with a lot of basic knowledge and skills that could help you ease into this second part of the course, so you might consider completing Part 1 before enrolling in this course. However this is OPTIONAL. If you feel confident to jump straight into fermentation and slightly advanced recipes, this one’s for you!

Are there specific start and end dates for my course?
Your course begins as soon as you enroll. This is an entirely self-paced course, which means there are no specific dates for attendance. It’s flexible so that it suits your convenience and you can learn at any time.
Are there any special ingredients or equipment required that might be hard to find?
Don’t worry about this. All ingredients are commonly available. Easy substitutions and alternate recipes, if needed, are provided in a separate list upon enrolling.  In fact there isn’t a very large list of ingredients required for this course; I’ve also ensured they are easily available in most supermarkets and the ones that are not, are easily available on Amazon. Links will be provided.

A thorough ingredient and equipment list and a substitution list will also be provided as soon as you enroll.

Do keep in mind that many of the recipes are nut-based ( they are very small batch recipes so that they are affordable) so if you’d like to do some advance planning, identify a wholesaler near you where you can get cashews at the cheapest price available.

As far as equipment is concerned, it is only very important that you have a mixie/blender/food processor (it’s called different things in different places) as this course involves a lot of blending. Measuring cups and spoons are also important to have. The others are all basic kitchen utensils that you’ll most likely already have, or can easily be purchased.

How do I interact with the instructor?
Once you enroll, you will get the link to a private facebook student group, and optionally a Whatsapp group too, which I (your instructor) will also be a part of. This would be a great way for students to help one another out and exchange ideas, while building a sense of community! I would step in and answer questions in case anyone has doubts or queries. I will also share interesting articles/videos/recipes from time to time!

Alternatively, I can also be contacted via Instagram DM or Email.

What is your cancellation policy?
50% of the course fees becomes non-refundable upon enrollment. In case of any extreme or unexpected circumstances a partial refund will be considered on a case-by-case basis. However, beyond 7 days, it becomes fully non-refundable.
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