Munster, Munster-géromé, or Minschterkaas, is a strong-smelling soft cheese with a subtle taste, made mainly from milk first produced in the Vosges, between Alsace-Lorraine and Franche-Comté regions in France.
Almond butter is a food paste made from grinding almonds into a nut butter. Almond butter may be “crunchy” or “smooth”, and is generally “stir” or “no-stir”. Almond butter may be either raw or roasted, but this describes the almonds themselves, prior to grinding.
The process starts like cheese making, you soak the raw cashews and blend them with some water and cultures. Then let the cashew milk ferment at room temperature for 24-48h, depending on the temperature of your house. Culturing the cashew milk gives the butter a tangier taste, a more complex body, and a richer texture. It’s the secret to make it smell and taste like real dairy butter!
We made an almond mylk with body by using a recipe that’s 60% almonds, not 2% like the other guys. We also sprout our almonds (aka soak them) in order to release their full nutrient profile. So what you get is a nutritious, enjoyable almond mylk, not a sad skim milk alternative.
Plain yogurt without added colorants is a white, thick liquid with a tangy flavor. Unfortunately, most commercial brands contain added ingredients, such as sugar and artificial flavors. These yogurts are not good for your health. On the other hand, plain, unsweetened yogurt offers many health benefits.