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Buttermilk Starter Culture

Buttermilk Starter Culture

it'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

Regular price $6.95
Regular price $6.95
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4.97 101 reviews

Description

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.

Details

Ingredients

  • Lactose
  • (LL) Lactococcus lactis subsp. lactis
  • (LLC) Lactococcus lactis subsp. cremoris
  • (LLD) Lactococcus lactis subsp. biovar diacetylactis
  • (LMC) Leuconostoc mesenteroides subsp. cremoris

Storage
Store in the freezer for up to 2 years

Yield
Each of the five packets will make 1-2 quarts of buttermilk

Brand
New England Cheesemaking Supply Company

Kosher Info
Kosher certificate available upon request

Allergens

Yes No Allergens Description Of Components
X Peanuts
X Tree Nuts
X Sesame
X Milk
X Eggs
X Fish
X Crustaceans
X Shellfish
X Soy
X Wheat
X Triticale
X Mustard
X Sulfites

Directions

  • 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

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OA
08/23/2020
Orquidia A.
United States United States
Fresh Buttermilk!

After struggling with store-bought buttermilk for decades, I decided to make some cultured buttermilk myself using fresh cultures from New England Cheesemaking Supply Company and good, fresh milk. What a difference! The buttermilk was so easy to make. I microwaved the milk to heat it as per the directions, let it cool to 86F, added the culture powder, and blended it in well with a whisk. I then put the mixture in my Yogotherm incubator (you can use a thick tower if you do not have one) and let it sit on the counter overnight. In the morning, I had beautiful, thick, sweet/tangy buttermilk for my Buttermilk Oatmeal Bread, Southern Fried Chicken, and buttermilk sourdough pancakes. Scrumptious!

New England Cheesemaking Supply Company Buttermilk Starter Culture Review
A
08/08/2020
Amy
United States United States
Great product

Exceptional culture that produces great product each time. I use this to make buttermilk and cream cheese.

A
07/28/2020
Audra
United States United States
Excellent

Great products and pricing! Fast shipping as well.

TT
07/13/2020
Telse T.
Canada Canada
Buttermilk starter for making quark.

I make quark once a month. Since I had lately so much problem making it using store bought Buttermilk added to regular milk I ordered the Buttermilk starter. I am totally happy with the results. I should say that I make a batch using 16 to 20 liter milk to make it. I prepare the Buttermilk starter first like suggested and the next day I add it to the rest of the milk. Then I leave it in the oven with only the oven light on for about 36 to 48 hours. Then I drain it. Perfect quark. Of course I freeze a large part of it. Thank you.

DD
07/12/2020
Dori D.
United States United States
Buttermilk Starter Culture using raw goat milk:

I have been using the Buttermilk Starter Culture with goat milk for a couple of years now. I use it in baking, cheese making and it is even tasty to drink. Using fresh warm goat milk, I let it culture for 48 hours in an insulated container and it always comes out rich, thick and delicious. This is one culture that I buy year after year!