Buttermilk Starter Culture $7.95
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 freezer
Yield
Each of the five packets will make 1-2 quarts of buttermilk
Brand
New England Cheesemaking Supply Company
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
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United StatesBest culture
This is a great multi product culture. We used it for butter milk, milk, and portsault just to name a few. You get a lot out of this packet.
United StatesGreat Buttermilk!
I've really enjoyed the fresh buttermilk I made with your culture. Delicious and easy!
United StatesGreat Buttermilk
This is one of the easiest recipes I have ever used, and the best buttermilk in the world. Bar none
United StatesButtermilk culture
I have been using this for years. Orders are promptly shipped. I haven't had any buttermilk that is better than what this culture makes. I also use the buttermilk from this culture to regularly make a white farmer cheese with whole milk and Creme Fraiche with heavy whipping cream. Wonderful stuff.
United StatesGreat for making quark
Quark is an ingredient used by Germans for making a particular type of cheesecake and is difficult to source locally. I read about making it using the buttermilk culture and since I have access to raw milk I decided to try it. It worked very well and I made enough to share with a friend. The results were delicious!