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
- Cream Cheese
- buttermilk culture
After struggling with store-bought buttermilk for decades, I decided to make some cultured buttermilk myself using fresh cultures from New England Cheesemaking Supply Company and good, fresh milk. What a difference! The buttermilk was so easy to make. I microwaved the milk to heat it as per the directions, let it cool to 86F, added the culture powder, and blended it in well with a whisk. I then put the mixture in my Yogotherm incubator (you can use a thick tower if you do not have one) and let it sit on the counter overnight. In the morning, I had beautiful, thick, sweet/tangy buttermilk for my Buttermilk Oatmeal Bread, Southern Fried Chicken, and buttermilk sourdough pancakes. Scrumptious!
Exceptional culture that produces great product each time. I use this to make buttermilk and cream cheese.
Great products and pricing! Fast shipping as well.
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!