How to ferment your vegan cheese properly?

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  • Опубліковано 30 жов 2024

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  • @couchalmighty
    @couchalmighty 11 місяців тому +1

    This is such a nice informational video; surprised it's not more popular! Everyone interested in fermentation needs to know this - I have been fermenting for a long time and didn't know most of it :)

    • @justinw1765
      @justinw1765 4 місяці тому

      There is wrong information in it though. Bacteria can and will metabolize more than just simple sugar. He seems to be confusing bacteria with yeast. It is yeast that needs simple sugars and only simple sugars.

  • @vptgrouprealestate
    @vptgrouprealestate Місяць тому

    The website link doesn’t work.
    I’d like to know more about the cheese cultures and how to order them

  • @jocelynhamilton7624
    @jocelynhamilton7624 Рік тому

    I love your work. I wish your products were permitted to cross the Atlantic, but thank you for the time and patience you dedicate to promoting cuisine enhancing processes that will allow more people to consider animal rights when selecting their foods.

  • @infojaviernova
    @infojaviernova 2 роки тому +1

    Wow! How many products for a lot of kind of cheese :) Cool :)
    If I buy these crops, and they are shipped by transport, do they have to be refrigerated?
    Thank you for make this video serie about make vegan cheese. Is very appreciated.
    Greetings :)

    • @Cashewbert
      @Cashewbert  2 роки тому

      the cultures can stay up to 7 days not refrigerated during transport :)

    • @infojaviernova
      @infojaviernova 2 роки тому

      @@Cashewbert Ah, good. Thank you. I will buy.

  • @ludmilacollinos8938
    @ludmilacollinos8938 2 роки тому

    Boa noite muito obrigada

  • @justinw1765
    @justinw1765 4 місяці тому

    Bacteria metabolize more than just sugar. They can use proteins, sugars, and even fat to some degree though it is not their preferable food source. *
    You're getting bacteria mixed up with yeast. It is yeast that pretty much solely lives off sugar, especially simple sugars.
    * This is why while I cannot tolerate regular US cow milk with its A1 casein proteins, I can tolerate yogurt made out of such milk, because the problematic A1 casein proteins get predigested by the lactic acid bacterias. I'm switching more and more to plant based, but this shows that it is not all about sugar with bacteria. I wouldn't be able to eat that kind of yogurt if the bacteria didn't predigest it for me.
    (Oh, the intolerance has nothing to do with lactose at all, because I can drink straight up A2 only cow milk, goat milk, and sheeps milk with no problem whatsoever, and these all have lactose sugar in them. It is certainly the A1 casein).

  • @ludmilacollinos8938
    @ludmilacollinos8938 2 роки тому

    Boa noite 😘😴

  • @ludmilacollinos8938
    @ludmilacollinos8938 2 роки тому

    Bom dia ☀️🌞

  • @thomaisdefois
    @thomaisdefois Місяць тому

    Please...do some more research...for your own knowledge... Not just rumours in random articles and videos...