Practical applications for each recipe learned in the Milks and Yogurts course.

Recipes that become creative triggers

"This course is the ideal complement to put into practice everything you have learned in the Natural Fermentation Milks and Yogurts course. Step-by-step recipes to incorporate new flavors into your cooking. "

"Considering that an excessive dairy diet can be detrimental to your health and the environment, no doubt. We created this mini course to give you tools. If you already know how to elaborate your raw materials , start now!. "

Get unlimited access for one year to the MILK AND YOGURT RECIPES course.

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  • $15.00

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Pay in AR$ 20,000

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Program

Step by step. Watch each lesson as many times as you want.

    1. In this short course on practical applications of milks and yogurts we will see how to use our products to create delicious recipes.

    1. Coconut, leeks and mushrooms. A sauce that will complement pastas and pies. Adding creaminess, without animal products.

    1. A typical Peruvian preparation but already popular throughout Latin America. Ideal for your mushroom ceviche.

    1. In this lesson you will learn a recipe that will be with you forever, in just a few steps you will prepare the favorite dessert of children.

    1. An improved recipe of the classic pastry. From now on you will enjoy desserts and cakes without animal products. We preserve the essence and improve the experience.

    1. We share one of the most creative and easy recipes from Máximo Cabrera's kitchen.

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About the Course

  • 8 lessons
  • 1 hour of video content

MÁXIMO CABRERA

Learn with:

Chef, researcher and disseminator of Vegetable Based Cuisine. Latin American reference, he has studied and experienced the implications of our food choices on our health and that of our environment. Creator of the first plant based restaurants in Argentina, gastronomic advisor and trainer of new gastronomes, both cooks and diners.

Maximo Cabrera

Studio Curator Crudo

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