Transglutaminase Enzyme for coagulating plant milks

Out of stock
With this bacterial enzyme you can curdle plant based milks like cashews or almonds.

Ingredients: Glycerin, Maltitol, Transglutaminase. 

Directions: Add from 1/2 tsp up to 1 Tbsp of enzyme to 1L plant milk. Pre-cooking and fermenting the milk helps to achieve better results.

This enzyme works on proteins, do not use on low-protein milks.

WARNING: ACTIVE ENZYME. Keep away from children. Avoid direct contact with skin, mouth and eyes.

After opening store in the fridge.