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
- buttermilk culture
Start with a qt of whole milk buttermilk (we enjoy our local delivery from Longmont dairy - Colorado). Warm milk (86 deg F) and add one starter packet. Pour into thermos to keep temp steady for about 12 hrs. Then pour back into your qt milk container and refrigerate. We use it for salad dressing, baking/bread, and of course drinking fresh.
This buttermilk culture works well and it gave me good results. I have really enjoyed doing business with this company. The website has very useful information on how to use their products and they answer emails promptly.
I love that this is so simple!
Excellent. Our pancakes are so good with this buttermilk
Store 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.