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Cultures to add to cheese fermentation and flavour development.
Measure: 1/16 teaspoon for every 300g to 600g of cashews or 1 litre of plant milk. Enough for about 10kg of raw cashews or 20L of almond or cashew milk.
Ingredients: Maltodextrin, Streptococcus thermophilus, L. Cremoris, L. Lactis
Keep refrigerated. Use-by date, 3 months.