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 StatesThe best buttermilk biscuits
I’ve been baking for years and the buttermilk I make at home with the starter from NECM makes the best buttermilk biscuits I've ever eaten. My friends demand my recipe and included in it is where to get the best buttermilk and how easy and inexpensive it is to make.
United StatesBest buttermilk ever
Never in a million years did I expect to have buttermilk so sweet and delicious I Wallis just drink it; this culture has made that a thing. Buttermilk, historically, has been an ingredient for me; something I add to a recipe for moisture. I hated it on the occasion I tried the mass produced stuff. I made my own using this starter and now I always have fresh buttermilk in my fridge and absolutely love the taste of it when I drink a glass. Fantastic!
United StatesNo more store bought .
I’d had enough when prices jumped from $3 dollars for a quart container to almost $5 dollars a quart for buttermilk at the store. A YouTuber that makes sausages mentioned making your own and the website to get them. Wow! Just Wow! I not only ordered more buttermilk starter culture, but several different cultures. My father is 78 and adores the buttermilk that is produced from this starter culture- ⭐️⭐️⭐️⭐️⭐️
United StatesButtermilk heaven
I am making the THICKEST, GLOPPIEST buttermilk from local milk goats. I love the stuff! I used to buy buttermilk, but then the goat-tenders went away for seven week. I was able to get milk in their absence, and I started making my own. They gave me some of your buttermilk culture, to get me started (no pun intended!). My cat loves the thick goat buttermilk too.
United States