Lesson 1Thickeners, Stabilisers and Gelling Agents: Agar-Agar, Carrageenan, Tapioca, Methylcellulose, Agar vs Pectin BehaviourLearn how thickeners, stabilisers, and gelling agents build body, ability to slice, and melting properties. Compare agar, carrageenan, tapioca, pectin, and methylcellulose, and find out how to mix them for particular textures and cooking ways in everyday use.
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 arrange ingredient sourcing for small vegan cheese setups. Compare fresh and long-lasting options, handle seasonal changes, storage, and stock rotation, and create buying plans that guard quality, cost, and steadiness in a Namibian setting.
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 BlendsReview the primary bases used in plant cheeses and their useful traits. Compare nuts, seeds, soy, coconut, roots, and legumes for taste, fat, protein, and cost, and learn how to blend them to aim at specific cheese types using local availability.
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 Flavour ContributionsLook into how acidulants, salts, and umami-rich items shape vegan cheese taste. Learn to balance sharpness, savouriness, and saltiness without harshness, and how each item acts in fresh, aged, and melted forms for Namibian palates.
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 Crystallisation Affects Spreadability and SnapDive into lipid and emulsification knowledge for vegan cheese. Study how various plant oils, fats, and emulsifiers affect melt, snap, spreadability, and stability, and how fat crystallisation alters texture during cooling and ageing in small setups.
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 create taste and acidity in vegan cheese. Learn basics of lactic acid bacteria, rejuvelac use, and differences between mesophilic and thermophilic cultures for safe, controlled plant cheese fermentation at home.
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, Labelling Best PracticesCheck allergen risks and safe swaps in vegan cheese. Learn nut-free and gluten-free paths, soy and seed options, cross-contact controls, and clear labelling practices that build trust and meet rules in Namibian contexts.
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 MeltExamine how proteins, fats, and carbohydrates form vegan cheese texture. Understand their parts in creaminess, elasticity, melt, and sliceability, and how to rebalance recipes when changing bases, fat amounts, or cooking methods for local needs.
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
