Svetulka 

The history of our products began when we found out that our daughter has milk intolerance. She really likes cheese and yogurt. Her milk intolerance was expressed in a migraine headache. The first product we created was fermented coconut.
We decided coconut milk to a dkvasim a starter, but termiraneto delaminated and not by Lucci. On a trial-and-error basis, we put a root plant that has no taste, color or smell, is not an allergen, but retains its consistency until the lactobacilli develop. We were delighted and impressed with the result, as the product lasts without any preservatives and stabilizers for over forty days. We tried the same recipe with cashews in SLE almond, hazelnut, hemp seed and soybeans. All are on Lucia, but all were very different, each with a taste of the nut or seed. We commissioned to make the technical documentation and gave them to study the agency in We decided to ferment coconut milk with sourdough, but when it was terminated, it stratified and didn't work. On a trial-and-error basis, we put a root plant that has no taste, color or smell, is not an allergen, but retains its consistency until the lactobacilli develop. We were delighted and impressed with the result, as the product lasts without any preservatives and stabilizers for over forty days. We tried the same recipe with cashews, then almonds, hazelnuts, hemp seeds and soy. They all turned out, but they were all radically different, each with the taste of the corresponding nut or seed. We commissioned them to make the technical documentation and gave them for examination to the Food Agency.