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 StatesUsing the buttermilk starter, cheese thermometer, and Carroll's book, all ordered from you, I embarked upon making the moist buttermilk cheese on page 68, this with cow's milk. Well, it never got very solid, so I switched to the dry buttermilk recipe on page 69 and adding rennet and heating did the trick. Now it was a question of what to add to this cheese with an underwhelming taste. I had bought chives but even chopped up, they seemed a bit past their prime, so I also added some finely chopped red onion. Along with a little cheese salt (also from you) it is now a tasty spread for a bagel! And, the red and green flecks make the cheese make it ready for Xmas!
United StatesWonderful culture I don’t plan on using store bought buttermilk ever again. I will buy this culture again
United StatesThick, delicious, and great tangy flavor. Have used this culture many times and always terrific.
United StatesIt is the best. It's so easy to make your own buttermilk, My husband likes it better than store bought for drinking. I like it for baking and cooking. I make a lot of it. New England Cheese Making Supply Co. sends me fresh products and good delivery. The dogs love dairy too. My husband gives them some once in a while. They love it! In 24 hours I have enough buttermilk to last till I am ready to make more and I never run out. I don't have to worry about getting it from the store( which they are usually out of.) I can't even get cream. It's hard to find heavy cream that is usually in stores. I don't have to worry about the stores carrying my dairy products. I make my own with the help from The New England Cheese Making Supply Co.
United StatesThis makes great buttermilk! We don’t get to store very often that sells buttermilk, and it’s far away. This is much better and I can make some anytime I need it. Also used some of the fresh day old buttermilk as a culture to make some cheese curds, they were great!
