The simple answer is this: because we’re dairy-free, our acidity is lower and so you don’t get that super tangy flavor you’d find in milk-based cultured products. The more detailed answer is that the differences in the composition of the base “milk” (in our case, Cashewmilk) and the different macro and micronutrients available for cultures to ferment affect acidity levels. In cultured dairy products, the bio-available nutrients and milk sugars (lactose) are converted into lactic acid which results in higher acidity and tartness.
Error: API requests are being delayed for this account. New posts will not be retrieved.
There may be an issue with the Instagram access token that you are using. Your server might also be unable to connect to Instagram at this time.