Buttermilk Starter

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$12.99


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Buttermilk Starter Culture

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Our heirloom-variety buttermilk starter creates a traditional cultured buttermilk that is rich in nutritients. Homemade buttermilk can be used for baking, drinking or can be added to cream for making cultured butter. Cultured buttermilk is delicious in a variety of recipes.

  • Each box contains 2 packets of buttermilk starter.
  • Activate 1 packet using 1 quart pasteurized milk; store 2nd packet in the freezer as a back-up.
  • Reusable heirloom starter recultures from batch to batch indefinitely.
  • Instructions for making cultured buttermilk are included with your starter.
  • Cultures on the countertop at 70°-77°F.
  • Reusable culture: a small amount of each batch can be used to make the next batch.
  • Culture may be used to make raw milk buttermilk, with special care.
  • Avoid ultra-pasteurized or UHT milk.

 

Ingredients: Organic milk, live active cultures (Streptococcus lactis).

This product contains no GMO ingredients.

Shipping Information and Shelf-life: Our Cultured Buttermilk Starter is shipped in a barrier-sealed packet as a freeze-dried culture. The starter keeps

  • At room temperature (68° to 77°F): 3 to 4 months
  • In the refrigerator (40° to 45°F): 9 months unopened
  • In the freezer (0° to 25°F): 12 months unopened

 

Due to recent changes in manufacturing processes, the weight of the item that appears in the photo may differ from the actual weight of the item received.

Allergen Information:

  • Contains dairy. 
  • Packaged in a facility that also manufactures products made with wheat, soy, eggs, nuts, and fish.

Questions on Buttermilk Starter

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  • From Meg at 5/1/11 12:14 PM
    • When using pasteurized milk to make buttermilk, is it necessary to scald the milk and then let it cool to room temperature before adding the starter? The instructions didn't specify but I've always been told to scald milk before culturing it; just want to make sure I'm not leaving anything out or adding any unnecessary steps. :)
    • You should not have to scald the milk before culturing it for buttermilk.
    • Do you find this question helpful?  Yes   No
  • From MaryAnne at 6/24/11 9:54 AM
    • What additional steps are needed for making buttermilk from raw milk?
    • The instructions for using this starter with raw milk are included in the package, and can also be downloaded here: http://www.culturesforhealth.com/media/docs/Cultured_Buttermilk_Instructions.pdf

      Basically, you must make and maintain a mother culture by heating a small amount of milk to 160 and letting it cool again before adding starter. You use the mother culture to inoculate each batch of raw milk.
    • Do you find this question helpful?  Yes   No
  • From RM at 8/2/11 6:32 PM
    • Can I make sour cream with this kit too?
    • You can use buttermilk to make sour cream:

      Use Buttermilk: Add 1-2 tablespoons of buttermilk or yogurt per cup of cream, cover lightly and allow to culture for 12-18 hours in a warm spot (70-80ºF). When the culturing process is complete, place the sour cream in the fridge to cool.
    • Do you find this question helpful?  Yes   No
  • From Lynda at 9/2/11 9:53 PM
    • what is the difference between buttermilk and Kefir?
    • Buttermilk and kefir are both essentially cultured milk products. They acidify the milk and enable thickening as the milk proteins coagulate (curdle).

      Buttermilk starter consists of one strain of bacteria. Kefir grains include around 30 strains of bacteria and yeast.
    • Do you find this question helpful?  Yes   No
  • From C the cheesemaker at 9/10/11 3:21 PM
    • Hi I have been searching the internet and havent been able to find the answer to... Can kefir be used as a mesophilic starter when making homemade cheese as butter milk can??? thanks :)
    • Kefir is a completely different product than buttermilk, and will give different results. If you add kefir to milk, you may very likely get more kefir (if the bacteria are active enough), but you won't get anything different.
    • Do you find this question helpful?  Yes   No
  • From CR at 10/25/11 6:27 PM
    • If one has both products in the kitchen, is there a possibility of cross- contamination? What precautions?
    • Yes, it is important to keep at least several feet (and preferably more) between all cultured or fermented foods when they are actively fermenting (on the counter, lids off). If your cultures are capped and being stored in the fridge, space between them isn't necessary.
    • Do you find this question helpful?  Yes   No
  • From d at 12/8/11 1:54 PM
    • If using non-homogenized milk, do you skim the cream off the top first?
    • It is not necessary to skim the cream off the milk before making buttermilk.
    • Do you find this question helpful?  Yes   No
  • From Anneliese McGeehan at 1/27/12 5:47 PM
    • I would like to make quark with home made buttermilk.
      What is the best starter for the buttermilk and where can I buy it. I will be using homogenized milk.
      Thank you.
    • Well, we are pretty fond of the buttermilk on this page. You can buy it right here, online. Or, click on our link for Retail Locations at the bottom of the web page, and see if there is a retailer near you. Not all of our retailers carry all of our products, but you can contact them for availability.
    • Do you find this question helpful?  Yes   No
  • From Patricia Visser at 4/16/12 6:56 PM
    • Like Anneliese McGeehan, I would like to make quark from home made buttermilk. Can you please inform me exactly which bacteria are in your buttermilk starter?

      Thanks!
    • As stated in the product description, the bacteria in this culture is Streptococcus Lactis. Our Buttermilk and Sour Cream direct set starter includes Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis biovar diacetylactis and Leuconostoc mesenteroides subsp. cremoris.
    • Do you find this question helpful?  Yes   No
  • From Jamie at 4/28/12 1:21 PM
    • How long will the mother culture stay alive in the fridge or how long until it degrades? We seem to use buttermilk (primarily for sour cream) in spurts, usually with a few weeks in between batches.
      Thanks!
    • The mother culture remains viable for up to seven days, and must be recultured during that time. If you use buttermilk less frequently than weekly, we do carry a direct-set buttermilk and sour cream culture that may be a better fit for you.

      http://www.culturesforhealth.com/buttermilk-sour-cream-direct-set-starter-culture.html
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Excellent Product Review by Reese
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This has been an amazing product, it has performed very well and I completely satisfied with this product and would recommend this to anyone, it sets perfectly and tastes great!!! (Posted on July 5, 2014)
Excellent purchase Review by DebW
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I love this buttermilk culture. Better tasting than store bought buttermilk, and I can use organic whole milk (store-bought buttermilk is low fat). Been making buttermilk once per week. I've used it to soak flour for rye and spelt soda bread and for cornbread. Also always soak my morning oatmeal or steel-cut oats in buttermilk overnight before cooking. I've made one batch of creme fraiche and it was delicious (strawberries and cream, anyone?). (Posted on June 27, 2014)
So glad I ordered this! Review by kari
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I was excited when I found this, and now that I am using it I couldn't be happier with it. It works perfectly and is so simple to make and keep going. Everything baked from cornbread, to biscuits, to pancakes is better with buttermilk. And I also drink a little bit everyday to get my healthy cultures in and I really think it is making my troubled stomach digest everything better. I'm happy and so is my tummy! (Posted on May 20, 2014)
Perfect! Review by Erica
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Makes the best pancakes ever! :) (Posted on March 29, 2014)
Perfect! Review by MelanieC
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When I finally understood that the stuff on the supermarket shelves wasn't real buttermilk, I started looking for an alternative. I found it! I've been making a fresh batch of buttermilk weekly for about 8 months now. One day I decided to try making sour cream with it, and it turned out so well, that I've been making it ever since using this same culture. Well worth the price, and incredibly easy to make. (Posted on February 22, 2014)
Making better butter Review by jumper
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I bought the heirloom culture to make butter. I had made sweet cream butter and wanted to make the sour cream type. The order came promptly and I made the starter. After a few days I made using a pint of heavy cream and two tablespoons of the starter. In another few days I made another batch of butter. The butter has much better flavor than the sweet cream butter and I know what went into the butter. Each week I renew the starter with a pint of whole milk and two tablespoons of the previous starter (Posted on February 16, 2014)
Arrived quickly and tastes great Review by Jenn
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Arrived quickly and tastes great! (Posted on February 13, 2014)
Love it! Review by Candace
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I never used buttermilk as much as I do now. I have been making goat buttermilk and it works perfectly. Now anytime a recipe calls for milk and I think it's appropriate I substitute my buttermilk with fantastic results. (Posted on February 10, 2014)
Good starter! Review by Susan
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I used this starter in a yogurt maker whose recipe booklet called for a different temperature than the instructions that came with the starter. No knowing any better way out of this confusion, I chose a temperature somewhere between the two, and started the culture. And it worked! I've now re-cultured buttermilk three times from that same start, and may carry on with this until summer travel interrupts the schedule. So far, so good. Thanks for a good product!


Note from CFH Support: We recommend culturing using the temperatures indicated in the instructions that come with the culture. (Posted on January 20, 2014)
So So Review by Linda P
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I was disappointed.
I make butter on occasion.
I know what cultured buttermilk is like.
This is not it.

I see little or no difference between what I get from my kifir grains or another kifir culture that I buy.

I like all of the cultures and use them daily. I was hoping for real buttermilk the easy way.
Apparently there is no easy way ... I should have known.
(Posted on December 31, 2013)
great stuff Review by lisa
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Patience is key
It took over 48 hours to get the starter batch going. Now its been going strong for about a month now. Tastes creamy and slightly tangy. I use it in smoothies and for my very favorite, buttermilk pie! (Posted on December 28, 2013)
Love the taste Review by MissusC
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I love the taste of this buttermilk culture. I've had it perpetually going for almost three months now. I found the perfect place to culture...the top of my gas "wood stove" when it isn't in use. The pilot light keeps the temperature on the top of the stove a perfect 77 degrees. I make mine with raw milk straight from the farm, and it is delicious. I'm sad now, however, that our cow share is entering the "dry" period until the cows have their new calves. I will try to keep it going with Organic Pastures milk purchased at the natural food store, though in less quantity than I would like due to the price of retail raw milk! (Posted on December 12, 2013)
Excellent Review by LanDebLew
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Arrived in time, excellent quality, and made yummy buttermilk - love it!! (Posted on December 8, 2013)
I LOVE THIS STUFF! Review by Honeytiger
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I bought some buttermilk starter a couple months ago, and I haven't bought anymore since! Carefully maintained you can continue the buttermilk indefinitely! I use this buttermilk for everything, even making butter, and you would not believe the difference in taste from store bought. It is unbelievable in fired chicken too! Now we can have it whenever we want. You'll love this! (Posted on November 16, 2013)
I love making my own buttermilk! Review by msephton
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Like another reviewer, I used up my culture without making more - but, I made butter out of what I had, so it didn't go to waste!! I'm from Germany and I miss our sour cream butter. Well, no more - I make my own!! AND, I keep my culture going now so I don't run out. This buttermilk culture (like everything from this site) is wonderful! Thank you for giving the public the gift of making our own, clean buttermilk. (Posted on November 5, 2013)
Wonderful daily drink! Review by Jenny
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I have been making a batch every couple of days from this heirloom culture. I really enjoy the flavor and simplicity of the process. I look forward to my daily drink, and wonder why I didn't include this culture in my fermentation "arsenal" earlier. I now make water kefir, milk kefir, greek yogurt and buttermilk. My komucha starter is too new to use, but it is another ferment I will be adding next month. My skin looks great. My appetite is under control. I love it! (Posted on November 4, 2013)
Excellent and better with a dash of salt Review by Stuart
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I am glad they sent two culture packets. We keep a cold house and I tried putting it in the oven with just the oven light on. It made sour milk. I tried again just setting it on the counter with a temperature around 63-67 deg farenheit. It worked great.

I have made many batches now from the mother culture. I prefer 2% milk with a dash of salt. It was almost as thick as yogurt with whole milk. 2% gave the right texture but it still tasted more like yogurt. I noticed my store bought buttermilk added salt. That was the ticket. The salt creates a wonderful balance to the sourness. Delicious!


**Note from CFH: The recommended culturing temperature for this product is 70-78ºF. (Posted on November 1, 2013)
outstanding! Review by girlgenius
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The culture arrived quickly and I immediately put it to work. It is a great culture and as my other buttermilk culture turned bad I am very happy to have a continuous supply again.
Also the box contained 2 envelopes of starter culture so the other is stashed in the fridge incase something goes wrong with this one
Thanks very much! (Posted on October 31, 2013)
and great customer service! Review by karmes
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On top of my previous review of this outstanding culture, I also need to mention that they have great and prompt customer service! (Posted on October 26, 2013)
Great mother culture! Review by karmes
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I use raw milk and had been trying to make my own cultured buttermilk from scratch. However it kept going bad and I couldn't maintain a stable mother culture. I have now made 4 batches of mother culture and countless batches of regular buttermilk just from the initial packet. I still have my reserve packet just in case. The directions for raw milk where easy to follow and it has definitely performed well! I've been using the buttermilk in some of my bread recipes and what a difference!!
(Posted on October 26, 2013)
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