Vegan Leuconostoc mesenteroides cheese starter culture

Description

Use vegan Leuconostoc mesenteroides in addition to your regular vegan cheese starter culture to produce extra fermented ‘cheesy’ dairy flavor in your vegan cheese. It is vegan so it does not contain milk or lactose.

What is vegan cheese

Vegan or vegetable cheese is not made from milk, but from another vegetable base product. Vegan cheese usually consists of nuts, nutritional yeast and oil. Cashew nuts are extremely popular among vegan cheeses, because of their soft taste and creamy texture. But almonds are also a popular ingredient to make vegan cheese.

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.

About this vegan Leuconostoc mesenteroides starter culture

Leuconostocs (predominantly Leuconostoc mesenteroides subsp. cremoris) are the most commonly used heterofermentative dairy lactic acid bacteria. They are present in dairy environments, are closely related to the heterofermentative lactobacilli, and are used as flavor-producing starter or adjunct cultures in a number of fermented milk products and cheese types. Use this starter in addition to your regular vegan starter culture to produce extra fermented ‘cheesy’ dairy flavor in your vegan cheese.

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 Leuconostoc mesenteroides

• 3 grams vegan Leuconostoc mesenteroides cheese starter culture
• 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.
• enough for about 3 kg of vegan cheese
• Micro-organisms: Leuconostoc mesenteroides
• Made in Spain
• Vegan
• Organic
• Allergens: none

Microbes in vegan Leuconostoc mesenteroides cheese starter culture

Leuconostoc mesenteroides subsp. cremoris

Storage instructions

In the fridge or freezer. Preferably use at once.

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.