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"Best buttermilk ever"

I developed a taste for buttermilk from my Eastern European grandmother as a youngster. When I tried this culture I realized I'd been drinking junk all those years. I'm beginning to suspect some commercial buttermilk may actually be rancid. Best buttermilk ever--especially with 2% organic milk.

- Tom

Buttermilk Starter

SKU: 5000
$12.99

Availability: In stock

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Description

Details

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

  • Each box contains 2 packets of starter culture.
  • Activate 1 packet using 1 quart pasteurized milk (store 2nd packet in the freezer as a back-up).
  • Cultures on the countertop at 70°-77°F, no appliance required.
  • Culture may be used to make raw milk buttermilk, with special care.
  • Avoid using ultra-pasteurized or UHT milk.
  • Reusable culture: a small amount of each batch can be used to make the next batch and recultures from batch to batch indefinitely.
  • Instructions for making cultured buttermilk are included with your starter.
  • Having trouble making buttermilk? Browse our Buttermilk Troubleshooting FAQ or contact us for assistance.

 

Cultured Buttermilk Starter Instructions and Troubleshooting

 

Buttermilk Starter Culture Ingredients 

  • Organic milk, live active cultures.
  • This product contains no GMO ingredients.

 

Buttermilk Starter Culture Allergen Information

  • Manufactured in a facility that also produces products containing gluten and dairy.

 

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

 

Actual product may differ from image shown above.

 

Reviews

52 Reviews For "Buttermilk Starter"

  1. Great Product

    by Holly on 02 Wed,2011

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    I'm so glad that I purchased this starter. Super easy directions that give a wonderful buttermilk!

  2. Great buttermilk.

    by Maryanne on 02 Tue,2012

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    I purchased this since I use so much buttermilk in cooking and smoothies. I started off strong, followed the instructions to the letter, and got a nice, thick, delicious batch every time. My house tends to run on the cooler side, and the ideal warm spot ended up being on top of my bedroom TV. Weird, but worked. I did let this die last month, but it's all my fault - I just never kept it going. This is a great culture, and I'm going to order another and stay on top of it.

  3. Great to Make My Own Buttermilk!

    by Chara on 01 Thu,2013

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    I love the fact that I don't have to worry about strange and gross buttermilk from a store. :) I haven't made butter from the culture, but I have used it in several recipes with good results.

  4. Great product!

    by Vanessa on 01 Tue,2013

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    I'm having a great time with my buttermilk - I've cultured it twice, and used it to soak rice and flour so far. My next goal is to make creme fraiche! I was really afraid it wouldn't culture since I got it in the beginning of December but wasn't able to start it until January, but I think it's working!

  5. Great Investment!

    by Abigail on 01 Wed,2013

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    It is worth the investment to get a buttermilk starter. It can last forever, and is a great way to add some probiotics to your diet!

  6. Great Buttermilk!

    by JP on 02 Fri,2013

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    Purchased in December and have been making buttermilk weekly from one starter. It truly is a far superior product than store bought and without all the funky additives.

  7. Great mother culture!

    by karmes on 10 Sat,2013

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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!!

  8. and great customer service!

    by karmes on 10 Sat,2013

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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!

  9. outstanding!

    by girlgenius on 10 Thu,2013

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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!

  10. Wonderful daily drink!

    by Jenny on 11 Mon,2013

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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!

  11. I love making my own buttermilk!

    by msephton on 11 Tue,2013

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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.

  12. I LOVE THIS STUFF!

    by Honeytiger on 11 Sat,2013

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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!

  13. Excellent

    by LanDebLew on 12 Sun,2013

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    Arrived in time, excellent quality, and made yummy buttermilk - love it!!

  14. Good starter!

    by Susan on 01 Mon,2014

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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.

  15. Love it!

    by Candace on 02 Mon,2014

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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.

  16. Arrived quickly and tastes great

    by Jenn on 02 Thu,2014

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    Arrived quickly and tastes great!

  17. Perfect!

    by MelanieC on 02 Sat,2014

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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.

  18. Perfect!

    by Erica on 03 Sat,2014

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    Makes the best pancakes ever! :)

  19. So glad I ordered this!

    by kari on 05 Tue,2014

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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!

  20. Excellent purchase

    by DebW on 06 Fri,2014

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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?).

  21. Excellent Product

    by Reese on 07 Sat,2014

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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!!!

  22. Buttermilk starter is great

    by cshaull on 10 Mon,2014

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    I made goat milk buttermilk with this starter and it came out fantastic. Thank you. Will buy more.

  23. Buttermilk - Learning to Ferment

    by dlh on 10 Sat,2014

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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.

  24. Buttermilk Starter

    by Cajun Lady on 11 Mon,2014

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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.

  25. Really enjoying it

    by Cheryl on 12 Mon,2014

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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.

  26. Has performed well

    by nick on 12 Fri,2014

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    Had a good experience with this culture, did not have any problem getting it to perform.

  27. Very easy

    by IAT on 12 Mon,2014

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    I have had very good luck with this product. It took nearly 48 hours to get the first batch but it ended up fine. The second batch was about 18 hours. I have put the jar in a cabinet above our refrigerator beacuse it was the warmest place I could find - about 71 degrees. We use buttermilk everyweek for baking muffins and this has been easy to use, just stir a little of the previous batch in some milk and let sit. A lot easier than making yogurt(which isnt very difficult).

  28. Mild and Pleasant Taste

    by Gwen on 01 Mon,2015

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    The buttermilk culture is extremely easy to use and make. I like the mild flavor and will sometimes sweeten with stevia and my homemade vanilla extract. Also made sour cream by mixing cream and whole milk together with 1/2 cup of the cultured buttermilk and overnight have some really nice thick sour cream with a great flavor.

  29. Easy and delicious

    by CW on 01 Wed,2015

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    I use a heating pad on low, checking it often with my thermapen thermometer. Use it in my bread, kringla, afternoon snack, everything possible!

  30. Excellent Product

    by Sandy on 03 Mon,2015

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    I have been making this weekly since it arrived. I love the slightly sweeter, fresher taste than purchased buttermilk. It makes wonderful pancakes, muffins, and waffles. I am still working from the orignial first batch, so it is much more economical too.

  31. Highly Recommend

    by Stacey on 04 Wed,2015

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    We purchased the culture so that we would have fresh buttermilk to make ricotta cheese and had great success with the starter. It took about 8 hours to set on a seedling mat the first go around, and seems to have settled in through subsequent batches. We love the creamy texture and refreshing tangy taste! It's wonderful to bake with too. Overall, we're very satisfied with the product and would highly recommend it.

  32. Best buttermilk ever

    by Tom on 04 Mon,2015

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    I developed a taste for buttermilk from my Eastern European grandmother as a youngster. When I tried this culture I realized I'd been drinking junk all those years. I'm beginning to suspect some commercial buttermilk may actually be rancid. Best buttermilk ever--especially with 2% organic milk.

  33. Out of this world taste and texture.

    by Kriss on 05 Tue,2015

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    I use this with raw goat milk and I have never tasted anything so delicious! Addictive! Use it over fruit. I have a difficult time letting myself use it to bake.

  34. Love my buttermilk

    by Alena on 06 Tue,2015

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    I am very pleased with the buttermilk I have in my fridge now.
    I used to have a kefir culture, bought somewhere else. Overtime it started producing very sour kefir, and it would separate (too much whey) in the matter of an hour.
    So I purchased this buttermilk culture to get milder and better tasting product. It takes about 12 hours (I set it up at night) to produce 2 quarts of buttermilk.
    I drink it, I make soft cheese and I add it to my dishes. Buttermilk pancakes are very delicious!

  35. Great product!

    by KittyKat on 07 Mon,2015

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    I never really used buttermilk much before but decided to try it because I wanted to make the buttermilk cheese recipe. I'm so glad I did! We love the cheese and I have made it several times. I'm also finding other recipes to use it in. I just made a delicious buttermilk pound cake.
    It's very easy to keep it going and comes out great each time.

  36. Good Customer Service

    by Jessica on 01 Mon,2016

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    The first box of buttermilk I received did not work, neither batch cultured properly. I spoke with customer service and they were very helpful and sent me a new box of buttermilk. The second batch cultured perfectly and it tastes great!

  37. great price

    by pam on 01 Thu,2016

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    still waiting to try it.Haven't had the time yet since I got it.

  38. Enjoyed the convenience & cost saving

    by Jme on 01 Fri,2013

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    The starter was included free in an ebook bundle ordered thru Katie...thank you.

  39. Excellent and better with a dash of salt

    by Stuart on 11 Fri,2013

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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.

  40. Delicious buttermilk!

    by Kay on 08 Thu,2014

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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.

  41. Appreciate how easy it is to make.

    by Carolyn on 12 Wed,2014

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    The first time I tried the starter it worked wonderfully. I kept it going for a year. The best part, for me, was that though it says you're to keep it going weekly, I was able to go 2 weeks without a problem.
    I eventually had to start a new culture due to being away on vacation and the buttermilk going bad. I, unfortunately, have not had any luck with three subsequent tries. I'm a bit frustrated; however, I'm not giving up! I ordered more and will try again.

    CFH Note ~ Be sure to contact Customer Support if you're having trouble with a culture, we are always happy to help.

  42. Best tasting Buttermilk!

    by Lori on 06 Sat,2011

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    I tried making buttermilk before with my raw milk but always ended up with a "slimy" (for lack of a better word) consistency. Using this starter produces a delicious buttermilk using real milk. Great tasting! I don't ever want to buy cultered buttermilk from the store again!

  43. Worked well!

    by Laura on 03 Fri,2013

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    I've used my culture a few times now, to make both buttermilk and sour cream. The buttermilk was great, but the sour cream was delicious! I highly recommend making your own sour cream with this culture!

  44. Love the buttermilk and the ease of the culture process.

    by GaryE on 10 Fri,2013

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    I have made 3 batches of buttermilk so far and each batch has turned out great. I have also used the buttermilk to make Crème Fraîche - so easy. Once I whipped the Crème Fraîche as a dessert topping (will not make "just" whipped cream again) and once to serve as an appetizer dip with a sweet pepper sauce.

  45. Making better butter

    by jumper on 02 Sun,2014

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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

  46. Good Results

    by Kathy on 08 Thu,2014

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    This starter was easy to use and produced a thick buttermilk with low acidity.

  47. delicious!

    by Jolynn on 07 Mon,2015

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    Culture is strong and pure, makes beautiful buttermilk from the first batch. We make this daily (have for years) and it never disappoints. The second (back-up) envelope of culture is great in case of accidental contamination or any number of other user errors that sometimes happen. We make ricotta, butter, creme fraiche and strained "yogurt" all with this one culture. Very pleased.

  48. Quality

    by mntgoatchick on 09 Mon,2015

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    Love this culture, however would love to get 4 packets instead of the 2. I'm always excited to get it in the mail and love making my buttermilk. Thank you for providing it!

  49. Love the taste

    by MissusC on 12 Thu,2013

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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!

  50. great stuff

    by lisa on 12 Sat,2013

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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!

  51. Took 48hrs but it did culture

    by mrw2day on 12 Mon,2015

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    After 24 hours the heirloom buttermilk culture was still liquid...but after 48 hours the culture had set. I refrigerated and now have produce 2 more batches. The batches made from the buttermilk have only taken 12-18 hours. I'm using a cooler to keep temperatures constant because I keep the house at 68 degrees in the winter.

    Oh yeah....the taste is great. A little less tart that I would find in Germany, but very good. I'm going let some future batches go longer to try to increase tartness.

  52. So So

    by Linda P on 12 Tue,2013

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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.

Write Your Own Review

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Value

Ingredients

Buttermilk Starter Culture Ingredients 

  • Organic milk, live active cultures.
  • This product contains no GMO ingredients.

 

Buttermilk Starter Culture Allergen Information

  • Manufactured in a facility that also produces products containing gluten and dairy.

Questions

Questions on Buttermilk Starter

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Items 1 to 10 of 33 total
  • From soni carbonel at 12/24/2015 5:34 PM
    • does the yogurt or buttermilk cultures contain high mgs of sodium?
    • The cultures themselves are not tested for nutrient amounts like sodium. The cultures are simply bacteria from previous yogurt or buttermilk. The sodium content would likely come from the milk used to culture the starter.
    • Do you find this question helpful?  Yes   No
  • From Christine rix at 8/20/2015 8:36 PM
    • can I make buttermilk with lactose free milk?
    • Lactose-free milk may not be suitable for culturing. Some brands do actually still contain lactose, but also contain lactase, an enzyme that helps lactose-intolerant individuals digest the lactose. However, these brands are usually ultra-pasteurized, as well, which does not work well for culturing. Other brands of lactose-free milk are filtered to remove lactose. In that case, there would be insufficient food for the bacteria in the culture.
    • Do you find this question helpful?  Yes   No
  • From grace at 4/9/2015 8:35 PM
    • Is this starter GMO free?
    • All of our cultures are GMO free,
    • Do you find this question helpful?  Yes   No
  • From leslie at 2/26/2015 8:37 AM
    • i accidentally cultured at 100, did i kill the buttermilk culture or is it still usable?
    • I'm sorry, the culture dies when it is above 77º. It likely will not be viable any longer.
    • Do you find this question helpful?  Yes   No
  • From Loni Hicks at 2/14/2015 11:14 AM
    • Must I use pasturized milk or may I use raw milk with this culture?
    • It is important to activate the starter with pasteurized milk. Once started, you can make raw milk buttermilk following these steps: http://www.culturesforhealth.com/raw-milk-buttermilk
    • Do you find this question helpful?  Yes   No
  • From Ashley at 1/23/2015 1:00 AM
    • If I want to take a break from perpetuating my culture what do I do with the sour cream or buttermilk? Can I freeze it and then start again later?
    • We recommend making a new batch of buttermilk with the Cultured Buttermilk Starter within 7 days. If a longer break is necessary between batches, you can preserve some active cultures by freezing or drying.

      You can find additional information and instructions in our Taking a Break from Making Buttermilk Article:
      http://www.culturesforhealth.com/taking-break-buttermilk/
    • Do you find this question helpful?  Yes   No
  • From Tom at 1/1/2015 11:26 PM
  • 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