Vegan gas-forming bacterium. Produces a large amount of CO2 and is therefore responsible for large holes, but also for a nutty taste such as in Emmenthaler cheeses. This bacterium can be used for both cheeses made from milk and vegan cheeses.
Vegan Propionibacterium cheese starter culture | Propionibacterium shermanii
What is vegan Propionibacterium cheese starter culture?
Propionibacterium shermanii is gas-forming cheese bacterium. It produces a large amount of CO2 and is therefore responsible for large holes, but also for a nutty taste such as in Emmenthaler cheeses. It is also found, to some extent in Jarlsberg cheese, Leerdammer and Maasdam cheese. Its concentration in Swiss-type cheeses is higher than in any other cheese. Preferably combine with vegan starter culture I as the performance and growth of P. freudenreichii is highly dependent on the presence of Lactobacillus helveticus, which provides essential amino acids.
This bacterium can be used for both cheeses made from milk and vegan cheeses made from, for example, almonds or cashews, because it is produced on a non-dairy medium.
Why a vegan cheese culture
To get a good fermentation (acidification and flavor formation) you need a starter culture. However, most starter cultures available are not vegan. The vegan starter cultures of Startercultures.eu are. The use of vegan yogurt or vinegar as a starter culture, for example, also has disadvantages because these bacteria are not specifically intended for cheese. The vegan cheese starter cultures from startercultures.eu are.
Also for regular cheese
The fact that our starters are vegan doesn’t mean that can only be used for vegan cheese. They are perfectly suitable for regular cheeses as well.
Content Vegan Propionibacterium cheese starter culture
- 3 grams of vegan Propionibacterium shermanii, enough for about 3 kg of cheese
- The starter is completely natural without preservatives, additives, artificial colors or flavors. It contains no GMO ingredients and it is both gluten-free and vegan.
- Produced in Spain
- Contents: starter cultures
- Allergens: none
Propionibacterium shermanii (Propionibacterium freudenreichii) – produced on a non-dairy medium (so suitable for vegan cheeses).
Storage instructions vegan Propionibacterium cheese starter culture
In the fridge or freezer. Shelf life is approximately 2 years in the freezer. Use preferably in one go.
How do I make vegan cheese
Recommended dosage: 1 gram for every kg of cheese.
Do you want to learn how to make vegan cheese yourself? Our friends of fullofplants.com offer a great FREE ebook with recipes if you subscribe to their mailinglist. Check out some books available on vegan cheese making here. There are also quite a few video’s online.
Online on demand workshop ‘how to make vegan cheese at home’ (subtitled)
During this English subtitled workshop you will learn the theory and practice of making vegan cheeses at home, with a focus on vegan camembert and vegan blue cheese . Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques, will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.