Transglutaminase Enzyme for coagulating plant milks

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

Net volume: 50ml
Best before: 6 month

Transglutaminase activity: 100-120 U/g


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