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
With my work, my wife and I have had to travel to many countries, nearly all of which do not sell buttermilk in their stores. Once I discovered New England Cheese Making Supply’s buttermilk culture, I have been able to enjoy buttermilk every place I go. The culture is easy to travel with and easy to use. It is truly an international success.
Comes out deliciously thick and slightly tart? Really like it! Enjoy!
Love the cultured buttermilk. Comes out thick and slightly tart. Delicious! Enjoy!
Turned out good.
First time it is almost too thick, but I did add the instant nonfat dry milk. I might try without it next time. I really enjoy the flavor of this culture.
Although I have ordered and love quite a few of the cultures, this one is my favorite! It is easy to use, works beautifully, and adds a better flavor to my breads and biscuits than store-bought. And I am not the only one that thinks this - quite a few of my friends and neighbors are always wanting more buttermilk. Consequently, this is also the culture that I order most!