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
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
This is delicious! So easy to make and great to have on hand always. Nice and thick and tart...not that thin, watery stuff you get in the grocery store! I notice the difference in my baking to the positive. Next up, southern fried chicken brined in buttermilk!
I made this Buttermilk culture from our cows milk. Who knew that Buttermilk could smell this good and be this thick! This made the best biscuits and pancakes we have ever had. They were light and fluffy and filled with great flavor. I will make this every time I plan to make biscuits or pancakes!! I am thinking of putting it in my banana bread as well. Can't wait to try it!
I had no idea how thick and creamy a real culture md buttermilk could be. It’s so much better than anything I’ve been able to purchase from a store. Cookingwithcarlee.com has a couple of really good buttermilk cornbread recipes that work perfectly to use the buttermilk in.
I love the taste from this culture. I love the taste I'm keeping some of the 1st generation in the fridge and have been using it to innoculate 2nd generation, which I've been drinking like I'm never going to run out. I don't quite follow the directions. I've been using unopened half gallons of two grassmilk right out of the fridge. The first generation used the starter culture, subsequent generations are innoculated with 4 to 6 ounces of the first gen. I make it in half gallon glass milk bottles that have gone through the sanitize cycle on the dish washer as have the caps. Just before making a batch I give the bottles an additional shot of boiling water. The full bottle goes into our laundry room which has a heat vent and gets up to around 80 if we close the door. Eighteen to 24 hours wrapped in a towel on top of the clothes dryer yields very thick buttermilk. At 24 hours you can barely pour it. When the AC goes on I'll have to rethink where I do this. I'll have to rethink the process when
Very thick-- sticky thick. To my tastes this is a negative. In homogenized milk, the buttermilk is slick, shiny and creamy as well as thick; in raw milk it is a little lumpy and not quite so thick. My personal preference is for raw milk. In both raw and homogenized, the flavor is mild and slightly lemony, which I like. After two weeks, raw milk buttermilk has developed a tart flavor that is not strong and is acceptable. Good service-- delivery was quick.