Lesson 1Thickeners, Stabilizers and Gelling Agents: Agar-Agar, Carrageenan, Tapioca, Methylcellulose, Agar vs. Pectin BehaviorLearn how thickeners, stabilizers, and gelling agents build body, ability to slice, and melting in vegan cheese. Compare agar, carrageenan, tapioca, pectin, and methylcellulose, and find ways to mix them for needed textures and cooking styles in Eritrean dishes.
Agar strengths, hydration, and gel firmnessCarrageenan types for sliceable vegan cheeseTapioca starch for stretch and meltPectin behavior in low-fat cheese stylesMethylcellulose for hot-set meltable cheeseCombining gums and starches safelyLesson 2Sourcing and Seasonal Availability: Shelf-Stable vs Fresh Ingredient Planning for Small-Kitchen ProcurementFind out how to source ingredients for small vegan cheese making in Eritrea. Compare fresh and long-lasting options, handle seasons, storage, and stock turn, and plan buys that keep quality, cost, and steadiness for local kitchens.
Choosing reliable suppliers and co-opsShelf-stable vs fresh nuts, seeds, and soyManaging seasonal price and quality shiftsStorage conditions for fats, nuts, and culturesInventory rotation and first-in-first-out useBackup plans for out-of-stock key itemsLesson 3Overview of Common Bases: Nuts (Cashew, Macadamia), Seeds (Sunflower, Pumpkin), Soy, Coconut, Starchy Roots, and Legume BlendsLook at main bases for plant cheeses and their uses. Compare nuts, seeds, soy, coconut, roots, and legumes for taste, fat, protein, and cost, and learn to blend them to fit specific cheese types in Eritrean cuisine.
Cashew and macadamia for rich soft cheesesSunflower and pumpkin seeds as nut replacersSoy milk and tofu for cultured stylesCoconut cream for high-fat applicationsStarchy roots for body and mild flavorLegume blends for protein and economyLesson 4Acidulants, Salts, and Umami Boosters: Nutritional Yeast, Miso, Soy Sauce, Sea Salt, Citric/Lactic Acids and Their Flavor ContributionsSee how acids, salts, and umami items shape taste in vegan cheese. Learn to balance sharp, savory, and salty notes without harshness, and how each works in fresh, aged, and melted forms for Eritrean meals.
Citric vs lactic acid in plant cheese tangUsing miso and soy sauce for layered umamiBalancing sea salt, mineral salts, and sodiumNutritional yeast types and flavor intensityTiming acid additions for optimal flavorManaging bitterness and harsh acidityLesson 5Lipid and Emulsification Science: Role of Oils (Coconut Oil, Refined Plant Oils), Lecithin, and How Fat Crystallization Affects Spreadability and SnapGo deep into fats and mixing science for vegan cheese. Study how plant oils, fats, and mixers affect melt, snap, spread, and steadiness, and how fat forming changes feel during cooling and aging in local settings.
Choosing coconut vs neutral plant oilsSolid fat content and cheese firmnessLecithin and other plant emulsifiersPreventing fat separation during heatingControlling snap in firm and aged stylesCooling curves and fat crystal formationLesson 6Enzymes and Cultures: Lactic Acid Bacteria Basics, Rejuvelac, Mesophilic vs Thermophilic Culture Behavior for Culturing Plant CheesesFind out how enzymes and cultures build taste and acid in vegan cheese. Learn basics of lactic bacteria, rejuvelac, and differences in room and heat cultures for safe, controlled fermentation using Eritrean plants.
Lactic acid bacteria roles in plant basesUsing rejuvelac safely and consistentlyMesophilic vs thermophilic culture rangesSelecting cultures for flavor and aromaManaging fermentation time and temperatureFood safety in cultured vegan cheesesLesson 7Allergen Considerations and Ingredient Substitutions: Nut-Free Pathways Using Seeds or Soy, Gluten-Free Considerations, Labeling Best PracticesCheck allergen risks and safe swaps in vegan cheese. Learn nut-free and gluten-free ways, soy and seed options, contact controls, and clear labels that build trust and follow rules in Eritrea.
Major allergens in vegan cheese formulasNut-free formulations using seeds or oatsSoy-free and gluten-free strategy optionsPreventing cross-contact in small kitchensReading supplier allergen documentationDesigning clear, compliant ingredient labelsLesson 8Protein, Fat, Carbohydrate Roles in Texture and Mouthfeel: How Each Base Contributes to Creaminess, Elasticity, and MeltStudy how proteins, fats, and carbs shape vegan cheese feel. Understand their parts in creaminess, stretch, melt, and slicing, and how to adjust mixes when changing bases, fat, or cooking in home kitchens.
Protein networks and cheese bodyFat level and perceived creaminessStarches and hydrocolloids in elasticityWater activity and softness controlAdjusting ratios for melt vs sliceabilityTroubleshooting grainy or rubbery textures
