Buttermilk Culture Buttermilk Culture Use whole or skim milk along with this culture to craft your own thick, good ol' fashioned New England Buttermilk. You can control the acidity, texture and flavor by increasing/decreasing the time and temperatures. This culture is made up of lactose, lactococcus lactis subsp. lactis, leuconostoc mesenteroides subsp. cremoris, lactococcus lactis subsp. biovar diacetylactis, and lactococcus lactis subsp. cremoris.

* Freeze and store for up to 2 years.
CHS-CUL-BUT 8.45 8.45

Buttermilk Culture

CHS-CUL-BUT
$8.45

Availability: Out of stock

Condition: New

Use whole or skim milk along with this culture to craft your own thick, good ol' fashioned New England Buttermilk. You can control the acidity, texture and flavor by increasing/decreasing the time and temperatures. This culture is made up of lactose, lactococcus lactis subsp. lactis, leuconostoc mesenteroides subsp. cremoris, lactococcus lactis subsp. biovar diacetylactis, and lactococcus lactis subsp. cremoris.

* Freeze and store for up to 2 years.

Directions:

  • Add packets contents in at 72F, then let it rehydrate for 1-3 minutes. Stir thoroughly and let it set 12-24 hours
  • 1 packet will set 1-2 quarts of milk and make 1-2 quarts of buttermilk

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