by Jewd Sails
(Rocklin, CA, USA)
I use probiotics in powder form to ferment raw vegan cheeses (made with cashew, almond, pine nuts). Probiotics work extremely well. In just two days of fermentation I can see the cheese rise and acquire the tangy flavor and aroma that produces a sharp and firm cheese after air drying. I just wish probiotics were not as expensive, so I could use more of it.
Comments for Raw vegan cheese (cultured nuts)
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