{"product_id":"vegansk-maelkesyrekultur-3245p","title":"Vegan lactic acid culture for soured milk, crème fraîche, etc. (2 pcs incl. recipe), freeze-dried","description":"Freeze-dried lactic acid culture for the production of both thick milk and sour cream with more vegetable milk.\n\n\u003cb\u003eCertified organic (DE-ÖKO-012).\u003c\/b\u003e\n\nContains:\nLactobacillus plantarum\nLactococcus lactis\n\nDetailed instructions included.\n\nNote: The consistency of the finished result will vary depending on the type of vegetable milk used. \n\nCan also be used as a starter culture for buttermilk. Normally, buttermilk is a by-product of butter production, but by using skim milk or other low-fat milk, a product similar to buttermilk can be obtained. \n\n1 bag of ferment is used for 1-1.5 liters of milk. A small portion of the finished thick milk\/creme fraiche is saved and then used to 'inoculate' the next portion and so on up to about 20-24 times. \nThe culture forms the basis for the production of a minimum of 30-36 liters of thick milk\/creme fraiche per bag. (This product number contains 2 bags of culture) \n\nNOTE: This culture can also be used for lactic acid fermentation of vegetables and fruit juices. See item number 7005 for more information on using the culture for this.\n\n\u003cb\u003eUse of Agar agar powder in the production of vegan whole milk and sour cream:\u003c\/b\u003e\nAgar agar powder can be used, among other things, in the production of vegan yogurt and vegan thick milk \/ sour cream with vegan lactic acid culture, item number 7005a. You may find that vegan yogurt, whole milk, and sour cream are sometimes a bit watery. It depends a bit on what type of vegetable milk you use. \nAgar agar powder can be used to thicken the product. Generally speaking, you should use 1 tablespoon of agar agar powder for 1 liter of milk, but it is best to test it yourself on the milk product you are using.  Stir the agar agar powder into 1\/4 dl of the liquid, add the rest of the liquid and boil for about 2 minutes. This also pasteurizes the milk. \nThe lactic acid culture is added after the milk has cooled to 20-24 degrees Celsius. Then follow the detailed instructions that come with this culture.\nIf the first batch becomes a little too solid, you can thin the finished product with water after it has matured in the refrigerator and subsequently use less Agar agar in the next production. \nThe solution turns into jelly at temperatures between 34-38 degrees and becomes firmer at lower temperatures.\n\nNet weight: 5 grams of ferment per bag. Total net weight for this item number is 10 grams of ferment.","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315572920647,"sku":"7005a","price":62.4,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/7005a_20Vegansk_20m_C3_A6lkesyrekultur_20til_20tykm_C3_A6lk_2C_20cremefraiche_20m.m._20_282_20stk._20inkl._20opskrift_29_20fryset_C3_B8rret_1c12753d-6f25-4206-9e79-5a25f1f891a8.jpg?v=1783943711","url":"https:\/\/dansk-hjemmeproduktion.myshopify.com\/en\/products\/vegan-lactic-acid-culture-for-thick-milk-creme-fraiche-etc-2-pcs-incl-recipe-freeze-dried-3245p","provider":"Dansk Hjemmeproduktion","version":"1.0","type":"link"}