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 have to make buttermilk every other day. My husband prefers it over store bought. I like it for baking also. Thank you New England Cheese Making Supply Co. for making it so easy and quick.
United StatesOur 4th time making the Buttermilk with fresh goat’s milk n your culture. So easy and delicious
United StatesI started with whole milk and this culture produced a buttermilk that was very thick and creamy - like thinned yogurt. I used it in a berry breakfast cake that turned out very light and fluffy - delicious. The pancakes I used it in were also very light and tangy. I froze the rest in 1/4 cup amounts to use in the next 3 months.
United StatesI have used this starter to inoculate for cultured butter, crème fraîche and buttermilk. My grandmother used wild starter but occasionally got inconsistent and undesirable results. Today we get perfect, delicious results every time. We're not playing here. This product works. The buttermilk is delicious but you cannot make culture butter without it!
United StatesLove this culture. Tried several and this one is the best. Great for fresh buttermilk. Which I use in biscuits and other recipes. Will definately be buying more.