Agar, a strategic ingredient in the production of vegan cheeses and yogurts

For the production of vegan cheeses, nuts, soy, and vegetable oils have traditionally been used. The problem, as is often the case with this type of food, is recreating the final consistency of non-vegan products. Therefore, agar is ideal, it replaces rennet and allows for a wide range of textures from soft to hard. Additionally, the use of agar will provide nutritional benefits to the recipe and its fusion with nuts is perfect. Agar is not only used in the making of homemade cheeses, but it is also becoming increasingly common to find industrially produced vegan cheeses that contain agar among their ingredients. 

There are numerous recipes for making vegan cheeses, and a multitude of varieties can be replicated. We can find vegan versions of cheeses as diverse as “hard” cheeses like cheddar to semi-soft cheeses like mozzarella, feta cheese, or brie. Of course, we must not forget the large number of recipes for spreadable cheeses. Agar QSol Soft is ideal for the production of this last type of cheese. 

But the problems with consistency are not limited to vegan cheese recipes. With traditional vegan yogurt recipes, the final product is generally more liquid than desired, and agar is ideal for avoiding this shortcoming thanks to its gelling effect.