Lesson 1Thickeners, Stabilisers and Gelling Agents: Agar-Agar, Carrageenan, Tapioca, Methylcellulose, Agar vs Pectin BehaviourGrasp how thickeners, stabilisers, and gelling agents build body, cuttability, and melting in cheeses. Compare agar, carrageenan, tapioca, pectin, and methylcellulose, and see how to mix them for certain feels and cooking ways in local setups.
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. Weigh fresh against shelf-stable choices, handle seasons, storage, and stock turns, and plan buys that keep quality, cost, and steadiness in Zambian markets.
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 over key bases in plant cheeses and their roles. Compare nuts, seeds, soy, coconut, roots, and legumes for taste, fat, protein, and price, and learn blending to fit specific cheese types using Zambian staples.
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 ContributionsDig into how acidulants, salts, and umami items shape vegan cheese taste. Balance sharpness, savouriness, and saltiness without harsh notes, and see how each works in fresh, aged, and melted forms for local 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 SnapExplore fat and mixing science for vegan cheese. Study how plant oils, fats, and mixers affect melt, snap, spread, and hold, plus how fat hardening shifts feel during cooling and maturing in simple kitchens.
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 CheesesSee how enzymes and cultures build taste and sourness in vegan cheese. Learn basics of lactic bacteria, rejuvelac, and mesophilic versus thermophilic ways for safe, managed fermentation with Zambian twists.
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 routes, soy and seed options, contact controls, and clear labels that build trust and meet rules in Zambian settings.
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 form vegan cheese feel. Know their parts in creaminess, stretch, melt, and cut, and rebalance mixes when shifting bases, fat amounts, or cooking in home setups.
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
