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Buttermilk Starter Culture

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

Regular price $6.95
Regular price $6.95
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4.97 91 reviews

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

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5.0 Based on 91 Reviews
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RS
03/27/2020
Rose S.
United States United States
No Fuss!

I love that this is so simple!

LW
03/19/2020
Linda W.
United States United States
Buttermilk

Excellent. Our pancakes are so good with this buttermilk

PR
03/04/2020
Paul R. Nistico
United States United States
Excellent Flavor

Store bought buttermilk that is available to me in Southern California tastes like chalk. It is all low fat. Not good. This starter makes buttermilk like I remember it. Very good and very easy to use. I suggest leaving it in for the entire 24 hours to get the good sour taste.

B
02/10/2020
Barbara .
United States United States
Yum!

Used this culture for the first time today, to make Creole Cream Cheese. It was worth the somewhat longer process time compared to other similar recipes. Gave a great taste and creamy texture.

RL
12/20/2019
Reba L.
United States United States
made nice buttermilk

I used the raw milk from our cow, what was left after I skimmed off the cream for another purpose, added the buttermilk culture and let it sit. I had used cold milk, not the warm temperature that was recommended. It still worked but it took a whole 24 hours. Worth the wait. I'll make it same way next time. It's nice to have another use for the remainder of the milk after most of the cream has been skimmed off. Now we're gonna have a lot of buttermilk biscuits!