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
I make quark once a month. Since I had lately so much problem making it using store bought Buttermilk added to regular milk I ordered the Buttermilk starter. I am totally happy with the results. I should say that I make a batch using 16 to 20 liter milk to make it. I prepare the Buttermilk starter first like suggested and the next day I add it to the rest of the milk. Then I leave it in the oven with only the oven light on for about 36 to 48 hours. Then I drain it. Perfect quark. Of course I freeze a large part of it. Thank you.
I have been using the Buttermilk Starter Culture with goat milk for a couple of years now. I use it in baking, cheese making and it is even tasty to drink. Using fresh warm goat milk, I let it culture for 48 hours in an insulated container and it always comes out rich, thick and delicious. This is one culture that I buy year after year!
It was surprisingly easy to make cultured buttermilk with this starter and with your recipes. In these trying times making cheese and assorted dairy products has been a fabulous hobby.
This is a versatile culture. Added to milk, it makes a very thick buttermilk with good flavor for cooking or drinking. Added to heavy cream, it makes a great cultured butter and you are left with the thinner buttermilk. I have also used it to culture milk in some of the many hard and soft cheese recipes. I like to keep it on hand and recommend it for the same reasons.