Lesson 1Thickeners, Stabilizers and Gelling Agents: Agar-Agar, Carrageenan, Tapioca, Methylcellulose, Agar vs. Pectin BehaviorLearn how things that thicken, stabilize, and gel make the cheese have body, can be cut, and melt well. Compare agar, carrageenan, tapioca, pectin, and methylcellulose, and find out how to mix them for certain feels and cooking ways that suit home or small kitchen use.
Agar strengths, how to soak it, and gel hardnessCarrageenan kinds for cuttable vegan cheeseTapioca starch for pull and meltPectin ways in low-fat cheese typesMethylcellulose for hot-set meltable cheeseMixing gums and starches without harmLesson 2Sourcing and Seasonal Availability: Shelf-Stable vs Fresh Ingredient Planning for Small-Kitchen ProcurementFind out how to get ingredients for small vegan cheese making. Compare fresh and long-lasting choices, handle changes in seasons, storage, and turning over stock, and make buying plans that keep quality, cost low, and steady supply in your small kitchen setup.
Picking good suppliers and group buysLong-lasting vs fresh nuts, seeds, and soyHandling price and quality changes by seasonStorage ways for fats, nuts, and startersStock turning and first-come-first-usePlans for when key items run outLesson 3Overview of Common Bases: Nuts (Cashew, Macadamia), Seeds (Sunflower, Pumpkin), Soy, Coconut, Starchy Roots, and Legume BlendsLook over main bases used in plant cheeses and what they do well. Compare nuts, seeds, soy, coconut, roots, and beans for taste, fat, protein, and cost, and learn mixing them to aim for certain cheese types that fit different needs.
Cashew and macadamia for rich soft cheesesSunflower and pumpkin seeds instead of nutsSoy milk and tofu for grown stylesCoconut cream for high-fat usesStarchy roots for body and light tasteBean mixes for protein and saving moneyLesson 4Acidulants, Salts, and Umami Boosters: Nutritional Yeast, Miso, Soy Sauce, Sea Salt, Citric/Lactic Acids and Their Flavor ContributionsLook into how acids, salts, and umami things shape vegan cheese taste. Learn to balance sharp, tasty, and salty parts without being too strong, and how each works in fresh, aged, and melted types for better eating.
Citric vs lactic acid for sharp tang in plant cheeseUsing miso and soy sauce for deep umamiBalancing sea salt, mineral salts, and salt amountNutritional yeast kinds and taste strengthTiming acid adds for best tasteHandling bitter and strong acidLesson 5Lipid and Emulsification Science: Role of Oils (Coconut Oil, Refined Plant Oils), Lecithin, and How Fat Crystallization Affects Spreadability and SnapGo deep into fat and mixing science for vegan cheese. Study how different plant oils, fats, and mixers affect melt, snap, spread, and stay together, and how fat hardening changes feel when cooling and aging in simple ways.
Picking coconut vs plain plant oilsSolid fat amount and cheese hardnessLecithin and other plant mixersStopping fat split when heatingControlling snap in hard and aged typesCooling ways and fat crystal makingLesson 6Enzymes and Cultures: Lactic Acid Bacteria Basics, Rejuvelac, Mesophilic vs Thermophilic Culture Behavior for Culturing Plant CheesesFind out how enzymes and cultures make taste and acid in vegan cheese. Learn basics of lactic acid bacteria, using rejuvelac, and differences in room-warm vs heat-loving cultures for safe, controlled growing of plant cheeses at home.
Lactic acid bacteria jobs in plant basesUsing rejuvelac safe and steadyRoom-warm vs heat-loving culture rangesPicking cultures for taste and smellHandling grow time and heatFood safety in grown vegan cheesesLesson 7Allergen Considerations and Ingredient Substitutions: Nut-Free Pathways Using Seeds or Soy, Gluten-Free Considerations, Labeling Best PracticesLook at risks from allergens and safe changes in vegan cheese. Learn ways without nuts or gluten, using soy and seeds instead, stopping cross-touch, and good labeling that builds trust and follows rules for safe eating.
Main allergens in vegan cheese mixesNut-free mixes using seeds or oatsSoy-free and gluten-free plan choicesStopping cross-touch in small kitchensReading supplier allergen papersMaking clear, rule-following 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 cream, stretch, melt, and cut, and how to fix mixes when changing bases, fat amounts, or cooking ways for better results.
Protein nets and cheese bodyFat level and felt creaminessStarches and gels in stretchWater work and softness controlFixing amounts for melt vs cutFixing rough or bouncy feels
