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Ferments for cereal milk

369 Vegano tipo 2

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Ferments to make vegan cheeses from cereal milk

These ferments are used in the process of making vegan cheese, especially with cereal milk such as soy milk, oatmeal or rice milk, among others. It is composed of Lactobacillus Casei and Propionibacteria that have probiotic properties that are very beneficial for the organism:

  • improves digestion and milk tolerance
  • It strengthens the intestinal barrier and strengthens the body's defenses, helping to prevent or mitigate certain ailments or diseases, such as seasonal flu.
  • have a positive impact on intestinal bifidobacteria


This combination of ferments is found, among others, in the Swiss hard cheese cheeses providing oxygen, flavor and strength to the cheese. The use of these ferments produces propionic acid, acetic acid and carbon dioxide, which makes them ideal for use as an initiator of the cheese making process.

The ideal temperatures for its correct development are between 20ºC and 40ºC.

An envelope provides the necessary ferments to produce 4 to 5 kg of vegan cheese and its use remains the same pattern as normal cheeses.

You can buy these ferments in 3 gram sachets

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4,49 €

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Ferments Lactobacillus Casei and Propionibacterium for the production of vegan cheese from cereal milk.

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Ferments for cereal milk

Ferments for cereal milk

Ferments to make vegan cheeses from cereal milk

These ferments are used in the process of making vegan cheese, especially with cereal milk such as soy milk, oatmeal or rice milk, among others. It is composed of Lactobacillus Casei and Propionibacteria that have probiotic properties that are very beneficial for the organism:

  • improves digestion and milk tolerance
  • It strengthens the intestinal barrier and strengthens the body's defenses, helping to prevent or mitigate certain ailments or diseases, such as seasonal flu.
  • have a positive impact on intestinal bifidobacteria


This combination of ferments is found, among others, in the Swiss hard cheese cheeses providing oxygen, flavor and strength to the cheese. The use of these ferments produces propionic acid, acetic acid and carbon dioxide, which makes them ideal for use as an initiator of the cheese making process.

The ideal temperatures for its correct development are between 20ºC and 40ºC.

An envelope provides the necessary ferments to produce 4 to 5 kg of vegan cheese and its use remains the same pattern as normal cheeses.

You can buy these ferments in 3 gram sachets

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