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Product Review (submitted on June 27, 2014):
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?).