A flavour-building starter with a mild acidity, 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.
⅛ teaspoon for up to 600g of raw nuts and beans. This starter can be used for up to 30kg of cashews, almonds or beans.
Ingredients: Maltodextrin, St. Hermophuilus,
Keep frozen. Use-by date, 1 year.