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 Cheryl at 11/4/2014 11:07 AM
    • Can I use this starter to make sour cream or should I order the other starter that states it's for Buttermilk and Sour Cream. I would use this starter more often if I can. I bake a lot and with this starter it seems that I can make cultured butter and the buttermilk.

      To make Cream Cheese which starter would be required?
    • This starter will make wonderful sour cream and cultured butter. It is best to maintain it in regular whole milk, rather than reculturing cream long term.

      For delicious cream cheese, try our Cream Cheese Starter: http://www.culturesforhealth.com/cream-cheese-starter-culture.html
    • Do you find this question helpful?  Yes   No
  • From Mariana at 6/16/2014 9:09 AM
    • I´ve followed the instructions, but my buttermilk has become too firm. Like a cheese? I left it culturing for about 32 hours, is it spoiled? Can I still use it as buttermilk? Thanks.
    • Your buttermilk is a little over-cultured, but if it has a good flavor and aroma, it is still good. You should be able to stir it up (or blend) and use as you normally would.
    • Do you find this question helpful?  Yes   No
  • From teresa at 6/6/2014 12:54 AM
    • Can you just use cream to culture into buttermilk?? Or could you do a half cream-half milk mixture and still ferment that into buttermilk? Or only use whole milk to culture into buttermilk?
    • Cultured cream would make a sour cream instead of buttermilk. If you used half-and-half, you’d also get a sort of sour cream product. Buttermilk is made from whole, skim or lowfat milk.
    • Do you find this question helpful?  Yes   No
  • From Sandy at 2/1/2014 11:05 AM
    • Can goat milk be used to make buttermilk? and sour cream?
    • Our starter cultures do work with goat milk; however, given that goat milk is generally much lower in fat than cow milk, goat milk yields a thinner consistency. Cream from goat milk does not separate easily on its own, and requires a cream separator. If you can find goat cream, you can make sour cream from it.​
    • Do you find this question helpful?  Yes   No
  • From Christy at 1/20/2014 9:10 PM
    • I'm not sure if I made buttermilk or if my milk just soured. Does cultured buttermilk have a particular smell, color, or consistency I should be looking for? I'm unsure if my kitchen was warm enough during the culturing. Thanks!
    • Buttermilk should have a thick, creamy texture, though not as thick as a yogurt. It can sometimes even be a little clumpy. The smell will be sour, but pleasant.
    • Do you find this question helpful?  Yes   No
  • From Mary at 10/12/2013 8:18 AM
    • can this culture be used to make butter and how can I keep it also how should be used? Thanks Mary
    • Finished buttermilk, made using this culture, can be used to make cultured butter. You can find instructions here: http://www.culturesforhealth.com/how-to-make-cultured-butter/

      Shelf life for finished buttermilk:

      At room temperature (68° to 78°F): 4 to 6 hours (may remain edible for longer)
      In the refrigerator (40° to 45°F): 7 days for heirloom variety to maintain culturing viability; 2 weeks for edibility
      In the freezer (0° to 25°F): 2 to 3 weeks to maintain re-culturing viability; 1 to 2 months (like ice cream) for edibility
      Storage recommendation: Refrigerate

      Click here for recipes using buttermilk: http://www.culturesforhealth.com/buttermilk#cultured_buttermilk_articles_videos_recipes
    • Do you find this question helpful?  Yes   No
  • From Sarah at 8/1/2013 1:11 PM
    • Can buttermilk be make with non-dairy milks?
    • Yes, our starter cultures do work with soy or coconut 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 non-dairy milk you will need to maintain a buttermilk culture using cow or goat milk to inoculate each batch. 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 jennifer at 5/9/2013 11:35 AM
  • From Deborah at 4/9/2013 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 12/6/2012 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. Just be sure to save some of the activation batch so you can make a new mother culture!
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Has performed well Review by nick
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Had a good experience with this culture, did not have any problem getting it to perform.

(Posted on 12/12/2014)

Really enjoying it Review by Cheryl
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First I must mention the Customer Service - they are GREAT! Answered all of my questions. Everything got to me very fast and this is really easy to use. I make buttermilk at least every 7 days - one of the people that I gave some of the buttermilk now makes his own. I mostly make Creole Cream Cheese using a half a cup of the buttermilk & 1/2 teaspoon of the rennet. It comes out amazing, will be make Creole Cream Cheese ice cream soon. Bought a proofer to make bread, but now I use it way more often since I am making things with the culture. I will be moving towards doing other things with this. Thank you.

(Posted on 12/1/2014)

Buttermilk Starter Review by Cajun Lady
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For someone that never has culture anything in their life - this was amazingly easy. I use buttermilk to bake and cook with, but I don't usually drink it. Friends that do told me that it has an old fashion taste that they missed. I planned on making some of the smoothies that you have recipes. But I was able to make Creole Cream Cheese with the buttermilk I made and the rennet I order for ya'll. Have to tell you - it was great! It's really hard to find the old fashion kind of Creole Cream Cheese - now I don't have to look around for any - I can make my own! Thank you.

(Posted on 11/17/2014)

Buttermilk - Learning to Ferment Review by dlh
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I love the wonderful taste of buttermilk using this culture. I have made several batches, all really perfect. Best of all, learning how to culture buttermilk has led me into learning about fermentation for other great foods like kefir and bulgarian yogurt.

(Posted on 10/25/2014)

Buttermilk starter is great Review by cshaull
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I made goat milk buttermilk with this starter and it came out fantastic. Thank you. Will buy more.

(Posted on 10/13/2014)

Good Results Review by Kathy
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This starter was easy to use and produced a thick buttermilk with low acidity.

(Posted on 8/28/2014)

Delicious buttermilk! Review by Kay
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Before I started using this buttermilk, I didn't drink buttermilk. But I purchased it often for cooking. This stuff is so good I find myself drinking it! It has a wonderful rich flavor. I usually pour off the whey after it has been refrigerated to get a nice thick delicious buttermilk. Very consistent and reliable culture.

(Posted on 8/7/2014)

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 7/5/2014)

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 6/27/2014)

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 5/20/2014)

Perfect! Review by Erica
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Makes the best pancakes ever! :)

(Posted on 3/29/2014)

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 2/21/2014)

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 2/16/2014)

Arrived quickly and tastes great Review by Jenn
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Arrived quickly and tastes great!

(Posted on 2/13/2014)

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 2/10/2014)

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 1/20/2014)

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 12/31/2013)

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 12/28/2013)

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 12/11/2013)

Excellent Review by LanDebLew
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Arrived in time, excellent quality, and made yummy buttermilk - love it!!

(Posted on 12/8/2013)



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