This starter can be used for up to 30kg of cashews, almonds or beans.
It is a flavour-building starter with a mild acidity and can be used for any fresh or aged cheese and can also be used for products like cultured butter or a mild yoghurt.
Cheese can be cultured for few hours in temperatures between 22ºC and 32ºC. At higher temperatures, it will create more acidity.
Use 1/8 tsp of cultures for up to 600g of raw nuts and beans.
Ingredients: Maltodextrin, St. thermophuilus,