Buttermilk Starter Culture
This buttermilk culture makes a thick, old-fashioned New England Style, Buttermilk. For each batch, you can use 1-2 quarts of skim or whole milk, depending on your desired thickness.
The amount of character (flavor, texture) can be customized by increasing or decreasing the setting time and/or temperature.
- (LL) Lactococcus lactis subsp. lactis
- (LLC) Lactococcus lactis subsp. cremoris
- (LLD) Lactococcus lactis subsp. biovar diacetylactis
- (LMC) Leuconostoc mesenteroides subsp. cremoris
Store in the freezer for up to 2 years
Each of the five packets will make 1-2 quarts of buttermilk
New England Cheesemaking Supply Company
Kosher certificate available upon request
|Yes||No||Allergens||Description Of Components|
- Heat 1 quart of milk to 72ºF
- Add 1 packet of buttermilk culture to milk, let rehydrate for 1-3 minutes
- Stir milk for 1-2 minutes
- Let set for 12-24 hours
- Store finished buttermilk in a refrigerator for up to one week
- Q & A
- Related Recipes
- buttermilk culture
I can’t believe how easy this product is to use. And it produces wonderful buttermilk!
Great for Butterkase!
As part of the culture set used in butterkase cheese, this buttermilk starter is great. My cheese turned out rich and delicious due to the addition of buttermilk. My husband pronounced it a winner! As a fairly new cheese maker, I can confidently make this butterkase and know that it will produce a wonderfully creamy cheese in a fairly short period of time.
Much better than anything you'll find at the store. I'm going to keep this thing going. Great for biscuits and pancakes.
The culture was super easy to use. We love the flavor and it has turned out without fail every time we have made it!
If You Only Buy One Culture
NE Cheese Buttermilk Culture is quickly becoming one of my favorites. I have used it for making cultured butter, buttermilk, and cottage cheese so far. It’s very versatile and tastes great.