Lesson 1Thickeners, Stabilisers and Gelling Agents: Agar-Agar, Carrageenan, Tapioca, Methylcellulose, Agar vs Pectin BehaviourLearn how thickeners, stabilisers, and gelling agents make body, easy cutting, and good melting. Compare agar, carrageenan, tapioca, pectin, and methylcellulose, and see how to mix them for certain feels and cooking ways.
Agar strengths, hydration, and gel firmnessCarrageenan types for sliceable vegan cheeseTapioca starch for stretch and meltPectin behaviour 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 plan getting ingredients for small vegan cheese work. Compare fresh and long-lasting options, handle seasons, storage, and turning over stock, and make buying plans that keep quality, cost, and steadiness safe.
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 the main bases used in plant cheeses and what they do well. Compare nuts, seeds, soy, coconut, roots, and legumes for taste, fat, protein, and cost, and learn how to blend them to aim for certain cheese types.
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 flavourLegume blends for protein and economyLesson 4Acidulants, Salts, and Umami Boosters: Nutritional Yeast, Miso, Soy Sauce, Sea Salt, Citric/Lactic Acids and Their Flavour ContributionsSee how acidulants, salts, and umami-rich things shape vegan cheese taste. Learn to balance sharpness, savouriness, and saltiness without harshness, and how each thing acts in fresh, aged, and melted types.
Citric vs lactic acid in plant cheese tangUsing miso and soy sauce for layered umamiBalancing sea salt, mineral salts, and sodiumNutritional yeast types and flavour intensityTiming acid additions for optimal flavourManaging bitterness and harsh acidityLesson 5Lipid and Emulsification Science: Role of Oils (Coconut Oil, Refined Plant Oils), Lecithin, and How Fat Crystallisation Affects Spreadability and SnapGo deep into lipid and mixing science for vegan cheese. Study how different plant oils, fats, and mixers affect melt, snap, spread, and steadiness, and how fat crystals change feel during cooling and ageing.
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 Behaviour for Culturing Plant CheesesFind out how enzymes and cultures bring taste and sourness in vegan cheese. Learn basics of lactic acid bacteria, using rejuvelac, and differences between mesophilic and thermophilic cultures for safe, controlled plant cheese growing.
Lactic acid bacteria roles in plant basesUsing rejuvelac safely and consistentlyMesophilic vs thermophilic culture rangesSelecting cultures for flavour 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, Labelling Best PracticesLook at allergen risks and safe changes in vegan cheese. Learn nut-free and gluten-free ways, soy and seed options, cross-touch controls, and clear labelling that builds trust and follows rules.
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 MeltBreak down how proteins, fats, and carbs shape vegan cheese feel. Understand their parts in creaminess, stretch, melt, and cutting, and how to rebalance mixes when changing bases, fat amounts, or cooking ways.
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
