Buttermilk Starter Cultureit's easy to make cultured buttermilk
"Easy to use, works beautifully, and adds a better flavor to my breads and biscuits than store-bought."
–Julie, Happy Cheese Maker
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
|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
Great for Quark!
I’m just getting started in the cheesemaking world and thought I’d try making Quark. I have access to fresh, raw goats milk, so used C21 Buttermilk culture plus three drops of rennet. It turned out great! It was a good learning experience and I love the flavor.
Simply the Best!
I just have say that the customer service and the products are hands down the best you can buy. I literally pay shipping from Canada to the states on cultures because you just can’t buy better. They have literally everything you need in a one stop shop. Books, cultures, cheese making tools, great advice. Thanks for doing such a wonderful job!
My go-to culture
The buttermilk culture is so versatile! I make Twarog, an authentic Polish farmer cheese used to make pierogi. I use the buttermilk culture in cream to make butter from my cows and goats. My cultured buttermilk is used for biscuits and other baked goods. I use this culture to make sour cream too It! It is tasty as a cold summer drink too! Oh! I forgot to mention I use it to culture cream to make butter extra tasty.
Love this stuff so much! I couldn’t live without it. Every batch turns out so delicious I can eat it plain. Thanks New England Cheese Making, your cultures enrich my life!
Love this for Goatmilk!
I am allergic to cow's milk, so I have to make all my own dairy products. I use this for my goat milk to make buttermilk and it works great. And it's easy to make. I highly recommend it!