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
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
Cheese Making Bundle
Buttermilk Starter Culture
Item# C21
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United StatesI love that this is so simple!
United StatesExcellent. Our pancakes are so good with this buttermilk
United StatesStore bought buttermilk that is available to me in Southern California tastes like chalk. It is all low fat. Not good. This starter makes buttermilk like I remember it. Very good and very easy to use. I suggest leaving it in for the entire 24 hours to get the good sour taste.
United StatesUsed this culture for the first time today, to make Creole Cream Cheese. It was worth the somewhat longer process time compared to other similar recipes. Gave a great taste and creamy texture.
United StatesI used the raw milk from our cow, what was left after I skimmed off the cream for another purpose, added the buttermilk culture and let it sit. I had used cold milk, not the warm temperature that was recommended. It still worked but it took a whole 24 hours. Worth the wait. I'll make it same way next time. It's nice to have another use for the remainder of the milk after most of the cream has been skimmed off. Now we're gonna have a lot of buttermilk biscuits!