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
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.
THIS CULTURE WORKS GREAT AS EXPECTED! NECMSC MAKES EXCELLENT PRODUCTS.
DELICIOUS and simple
This blew my mind! I have only ever had store bought buttermilk and frankly thought is was not pleasant, I Only used it in baking! Then i made my own using this! WOWZA! Farm fress buttermilk is NOTHING at all like the junk in the carton! Thank you for this experience!
Works really well!
I have made a few batches using this culture and the results have been great! Most store bought buttermilk seems to have a lot of added sodium, which I try to avoid while home made has only the sodium present in the milk. Great for baking or just drinking!