Lesson 1Thickeners, Stabilisers and Gelling Agents: Agar-Agar, Carrageenan, Tapioca, Methylcellulose, Agar vs Pectin BehaviourGrasp how thickeners, stabilisers, and gelling agents build body, sliceability, and melt in vegan cheese. Compare agar, carrageenan, tapioca, pectin, and methylcellulose, and discover how to mix them for targeted textures and cooking styles suited to your needs.
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 ProcurementMaster planning ingredient sourcing for small-scale vegan cheese making. Weigh fresh against shelf-stable choices, handle seasonal changes, storage, and stock rotation, and craft buying plans that safeguard quality, cost, and uniformity in your kitchen.
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 BlendsExamine the primary bases for plant cheeses and their practical qualities. Contrast nuts, seeds, soy, coconut, roots, and legumes in terms of flavour, fat, protein, and expense, and learn blending techniques to suit particular cheese varieties.
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 ContributionsInvestigate how acidulants, salts, and umami-packed ingredients mould vegan cheese flavour. Discover balancing sharpness, savouriness, and saltiness without harsh notes, and how each performs in fresh, matured, and melted forms for delicious results.
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 SnapPlunge into lipid and emulsification science for vegan cheese. Examine how various plant oils, fats, and emulsifiers impact melt, snap, spreadability, and stability, plus how fat crystallisation alters texture during cooling and maturing in your setup.
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 CheesesUncover how enzymes and cultures generate flavour and acidity in vegan cheese. Master lactic acid bacteria fundamentals, rejuvelac application, and contrasts between mesophilic and thermophilic cultures for secure, managed plant cheese fermentation at home.
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 PracticesReview allergen hazards and secure swaps in vegan cheese. Explore nut-free and gluten-free routes, soy and seed options, cross-contact prevention, and straightforward labelling that fosters trust and meets rules for safe enjoyment.
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 carbohydrates form vegan cheese texture. Understand their influence on creaminess, elasticity, melt, and sliceability, and how to recalibrate recipes when altering bases, fat amounts, or cooking approaches for best results.
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
