Cheese Starter Culture Beaugel Penicillium Vegan
Make vegan cheese yourself: starter culture for camembert with a coating of white mold.
A little hint right at the beginning:
If you are not used to making your own cheese, we do not recommend this product and would like to refer you to the vegan cheese culture: Penicillium Candidum, type CAMEMBERT (also available here in the fabulous shop)
» Beaugel Penicillium for white mold coating
» 1 tube is sufficient for 5 liters of plant milk
» Vegan, lactose-free, gluten-free, GMO free
Working with ready-to-use cultures makes it easier for you to make "cheese" because they already contain the lactic acids, the (vegan) rennet and calcium chloride.
Beaugel Penicillium is a ferment for surface ripening of cheeses. Penicillium candidum is the common name for Penicillium camemberti. Typical of the famous Camembert soft cheese, it allows the development of a white crust with white mold. It promotes ripening and aroma production in cheeses.
» Vegan, lactose-free, gluten-free and GMO-free
» Dosage: One tube is enough for 5 liters plantbased milk
To make a camembert, the Beaugel Penicillium Candidum should be used in combination with Beaugel Geotrichum
, thus protection against surface contaminants (blue, gray ...) is optimized.
Unfortunately, no instructions are available at this time. This is why we like to direct you to a favorite Internet search engine ;-)
in the refrigerator at + 4 ° C: 3 months
in the freezer at -18 ° C: see date stamp