Cultures to add to cheese fermentation and flavour development.
Enough for about 10kg of raw cashews or 20L of almond or cashew milk.
To measure the culture, 1/8 teaspoon for every 300g to 600g of cashews or 1 litre of plant milk.
Ingredients: Maltodextrin, L. cremoris, L. lactis.
Keep refrigerated. Use by date, 3 months.