This heirloom-variety buttermilk starter creates a traditional cultured buttermilk that is rich in nutrients. Homemade buttermilk can be used for baking, drinking or can be added to cream for making cultured butter and is delicious in a variety of recipes.
Count 2 packets Flavor Buttermilk
Lactose, Ascorbic Acid, Lactic Bacteria (Lactococcus lactis supsp. Lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. diacetylactis, Leuconostoc mesenteroides subsp. cremoris), organic vegetable rennet
- Each box contains 2 packets of starter culture
- Cultures on the countertop at 70°-77°
- Culture may be used to make raw milk buttermilk special care
- Pour 1 quart of pasteurized milk into a glass or plastic container
- Add 1 packet of starter culture and mix well.
- Cover the container with a towel or coffee filter secured with a rubber band, or put a lid on the container and culture in a warm spot, 70-77 degrees.
- Check after 24 hours to see if your buttermilk has set. If it has not set, leave up to 48 hours, checking every few hours.
- Once it has set, or at the end of 48 hours, cover with a tight lid and refrigerate for at least 6 hours.
- After 6 hours, you can eat your cultured buttermilk, but don’t forget to reserve 1/4 cup for culturing the next batch!