Questions on Buttermilk Starter

Sort by Date Helpfulness

• From jennifer at 5/9/13 11:35 AM
  • Is this the culture that I would use to make cultured butter?
  • Yes, you can use a portion of the finished buttermilk to make cultured butter. You can find details here: http://www.culturesforhealth.com/how-to-make-cultured-butter/
  • Do you find this question helpful?  Yes   No
• From Deborah at 4/9/13 12:01 PM
  • Can I use goat milk to make buttermilk? I am allergic to cow's milk. Thanks.
  • Yes, goat milk would work fine for making buttermilk. The end product may be thinner, but it still makes a nice buttermilk.
  • Do you find this question helpful?  Yes   No
• From Becky at 12/6/12 12:22 PM
  • When activating this culture from the dry powder, can you use that initial batch of buttermilk in recipes or do you need to continue on and take a T from that and make more from fresh milk, discarding the rest of the initial starter?
  • You can absolutely use the activation batch in recipes! It's just like a regular batch of buttermilk, only smaller.
  • Do you find this question helpful?  Yes   No
• From Mary at 11/3/12 6:20 PM
  • Is this product gluten free? I have a gluten sensitivity and leaky gut syndrome.
  • The Buttermilk Starter itself contains no gluten; however, this culture is manufactured in a facility that also processes wheat. It is not certified gluten-free.
  • Do you find this question helpful?  Yes   No
• From Ginger at 11/3/12 2:35 PM
  • Can you use the buttermilk starter to make non-dairy buttermilk from coconut milk or something similar?
  • Yes, our starter cultures do work with soy, coconut, and lactose-free milk; however, the heirloom-variety culture, will not generally perpetuate in these alternative milks beyond the first generation or two. Therefore, if you intend to use soy, coconut, or lactose-free milk, you will need to maintain a buttermilk culture using cow or goat milk to inoculate each batch of the soy, coconut, or lactose-free buttermilk. Please note, the texture of buttermilk made with alternative milks may be significantly thinner than buttermilk made with cow milk.
  • Do you find this question helpful?  Yes   No
• From Starlene @ GAPS Diet Journey at 11/2/12 11:07 AM
  • Hi - do you know if this culture can be used with coconut milk or other nut milks? I dearly love buttermilk but have not been successful at reintroducing milk (respiratory issues). We actually owned our own dairy goats for almost 10 years and I made buttermilk occasionally. Good stuff. Thank you for your help with my question.
  • You would not be able to reuse the culture if you use it with coconut or other nut milks so a better option for you would be the Direct-Set Buttermilk and Sour Cream starter http://www.culturesforhealth.com/buttermilk-sour-cream-direct-set-starter-culture.html The texture and flavor would be very different than what you are used to.
  • Do you find this question helpful?  Yes   No
• From H.D at 7/31/12 3:50 AM
  • I am interested to do my own yogurts and use the buttermilk starter for this purpose. My question is: is this starter kosher?
  • This product is not certified kosher. It is produced using only organic whole milk, and the bacteria strains listed in the ingredients. There are no additional products used.
  • Do you find this question helpful?  Yes   No
• From Marc at 5/3/12 8:21 PM
  • Is it possible to make buttermilk with almond milk or soy milk? Thanks
  • You may get some fermentation of the almond milk or soy milk with this starter, but it won't be buttermilk, and it won't perpetuate.
  • Do you find this question helpful?  Yes   No
• From jesse at 4/29/12 11:49 PM
  • ok..i love to drink buttermilk. i prefer it to be about the same thickness as store bought cultered buttermilk. when i make buttermilk with a quart of buttermilk added to a gallon of store bought milk..it gets too thick. how do i culture it to be more drinkable???(thinner like store bought buttermilk?) any help will be appreiciated.
  • To get a thinner buttermilk, you can either use a lower-fat milk, or culture it for less time, or culture it at a slightly lower temperature (which will slow down the culturing).
  • 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

Ask Your Own Question