What is nata starter?

Nata starter is a culture used to make nata de coco, a fermented food product made from coconut water. It is a symbiotic culture of bacteria and yeasts that work together to produce the desired texture and flavor of nata de coco.

The bacteria in nata starter are responsible for producing lactic acid, which gives nata de coco its characteristic tangy flavor. The yeasts, on the other hand, ferment the sugars in the coconut water to produce carbon dioxide gas, which gives nata de coco its light and fluffy texture.

Nata starter can be made from a variety of sources, including commercial starter cultures, kefir grains, or even raw milk. However, it is important to use a starter culture that is specifically designed for nata de coco production, as other types of starter cultures may not produce the desired results.

To make nata de coco, nata starter is added to coconut water and allowed to ferment for several days. During this time, the bacteria and yeasts in the starter culture will grow and produce lactic acid and carbon dioxide gas. This will cause the coconut water to thicken and form a jelly-like substance, which is nata de coco.

Nata de coco can be used in a variety of desserts and beverages. It can also be used as a thickener or gelling agent in other food products.