Plant-Based Cheese Making

Description

Plant-based cheese making involves coagulating plant-based proteins using acid, heat, or enzymes to create a cheese-like texture and flavor.

Technical

Plant-based cheese making involves the coagulation of plant-based proteins, such as soy, pea, or oat proteins, using acid, heat, or enzymes. This process is often combined with the use of plant-based fats, such as coconut oil or almond oil, to add richness and creaminess to the cheese. The technique also involves the use of starches, such as tapioca or arrowroot, to add texture and stability to the cheese.

Science

Primary Reaction

Coagulation of plant-based proteins

Sensory Profile

Origin & History