Аcidophilus grown without the use of milk, for the production of vegan cheeses and yogurts

Seventy million one hundred ninety one thousand four hundred seventy five



It is only those probiotics that I got from your fridge.
On all the labels can be found either FREE of DAIRY or NON DAIRY or MILK FREE. This means
these friendly bacteria acidophilus was grown in an environment without milk.

Come very good questions about acidophilus. Many people have a doubt that acidofilia bacteria can be applied for vegan cheese or yogurt. Confusion occurs to a greater extent due to the fact that translating the Latin word "acidophilus" as "acidophilus" (especially in Russia before, and maybe now sold acidophilus — a product based on animal milk), you can create the impression that the leaven of vegan cheese or yogurt, we still have to apply to an animal product — milk. BUT IT'S NOT.

Lactobacteria acidophilus, and it was called so only because it was first discovered in fermented milk, it is not limited only to the dairy environment. She is everywhere, and once in favorable conditions for growth, it begins to multiply. It is fermented cabbage, cucumbers, giving brine the strong sour taste is present in many foods of world cuisine such as Tempe and miso (soy products), kimchi — Korean cabbage, cha Tsai (Chinese extruded vegetables), rejuvelac and others. It is also present in a healthy human body, protecting us from dangerous bacteria and viruses.

Thanks to her name — lactobacteria, many believe that it is impossible to obtain without milk. Repeat: it's very possible. Fermenting cabbage, casaliva cucumbers and other vegetables we grow this bacterium. Why do You think before one of the best snacks for vodka was considered a pickle? Perhaps because alcohol kills our body's favorable bacteria — acidophil(UCA) and the like, and the brine from cucumbers or cabbage it restores.

In the photo above — different products of highly concentrated carriers of bacteria acidophilus.

They were produced NOT on the basis of milk.

Of course many more probiotics (including acidophilus) are grown on a dairy basis, but I'll repeat: it's not necessary. Acidophilus milk is not required. Such acidophilus, grown without the use of milk, and used for the production of vegan cheeses and yogurts. Therefore, the brine from sauerkraut and rejuvelac listed as one of the possible products for fermenting vegan cheese.

Source: vegansirzefirmorozhenoe.blogspot.ru/