This ferment is a symbiotic composition of Lactobacillus Acidophilus, Lactobacillus Bulgaricus and Streptococcus thermophilus bacteria, selected and isolated from sources from the Bulgarian mountains, without undergoing any genetic modification. Thermophilic cultures (they multiply effectively at temperatures around 40º C). Concentrated and lyophilized bacterial cultures. The number of viable living cells is not less than 100 x 109 (one hundred billion) per gram at the time of manufacture. The genesis strains have been isolated and selected from natural sources, and have not undergone genetic modification. It is recommended to use to ferment vegan cheeses from nuts and/or seeds: Soak 1.5-2 cups of nuts or seeds for 8-12 hours (cashews or almonds work very well) Discard the soaking water and crush the drained nuts in a blender or food processor together with 2 tablespoons of lemon juice and water (between 2-8 tablespoons) depending on the desired consistency. Transfer to a container and add 1 sachet of ferment for vegan cheese, stir well and leave to stand for a couple of hours at room temperature. Mix with a pinch of salt and optionally with nutritional yeast, garlic and/or apple cider vinegar to adjust the flavor. Wrap the dough in a cheesecloth or cotton gauze and leave to ferment for about 8 hours at 40º in a yogurt maker or fermenter. Despite containing slight traces of dairy -because of the medium in which it has been cultivated-, at the beginning of the fermentation of a vegetable drink, the bacteria itself consumes these small remaining traces first, eliminating them completely. Keep the envelope cold and better use it completely once opened, to prevent moisture from entering, bacteria being activated and dying due to lack of food, or contamination by pathogens. If you want to reserve part of the envelope, fold it very well, press it with a pair of tweezers and put it in a closed bag in the refrigerator, without taking more than a week to spend it all.