Ingredients
No. Servings
- Almond milk
1L1L - Agar-agar
5g5g - Live lactic cultures
1sachet1sachet
Preparation
- STEP 1 OF 6
Pour the almond milk into a small pot and warm it up.
- STEP 2 OF 6
Add the agar-agar and mix well.
- STEP 3 OF 6
On low heat, bring to a temperature between 70-80 degrees.
- STEP 4 OF 6
Remove from heat and let cool to about 40 degrees, then add the live lactic cultures, mixing well.
- STEP 5 OF 6
Pour into a sterilized jar, close with the lid, and let ferment in a warm place for 9 to 12 hours.
- STEP 6 OF 6
Strain the mixture with a sieve to remove lumps and let it sit in the fridge for at least 10-12 hours.
Suggestions
Small pot
General Information
Storage notes
Consume within a few days and store in the refrigerator.
More information
Remember to pay attention to the temperatures during preparation. You can use any type of milk.
Origin
Italia, Veneto
Analysis
Attention
The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Lifestyles
Intolerances and allergies
Macronutrients (100 gr)
Attention
The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
| Energy (kcal) | 56.44 |
| Carbohydrates (g) | 5.45 |
| of which Sugars (g) | 5.35 |
| Fat (g) | 3.27 |
| of which Saturates (g) | 0.28 |
| Protein (g) | 1.29 |
| Fiber (g) | 0.79 |
- Proteins1.29g·12%
- Carbohydrates5.45g·50%
- Fats3.27g·30%
- Fibers0.79g·7%