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You can learn how to make homemade cultured dairy products with the wide selection of expert advice articles, how-to videos, and recipes from our Cultures for Health team and other Real Food pros.
Traditional Buttermilk is the liquid left over from making butter. Cultured Buttermilk is the buttermilk usually called for in recipes. Sour Cream is a cultured cream product containing about 20% butterfat and a sour flavor. Crème Fraîche is a cultured cream product containing more butterfat and a milder flavor than sour cream.
Whether you are looking to make cultured buttermilk, sour cream or creme fraiche at home, we have the resources you need to be successful! Browse our expert advice below and remember...you can do this!
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If you're looking to make Yogurt, Kefir, or Cultured Buttermilk from previously frozen milk, keep in mind these factors when working with frozen milk.
Having trouble culturing sour cream or crème fraîche? Not sure if your culture is performing properly? These FAQs will help you through the process.
Having trouble with your Buttermilk Starter Culture? We can help! Check out our Troubleshooting FAQ for tips on correcting culturing issues you may encounter.
Learn how to care for your heirloom buttermilk culture including how to store the cultures and how to take a break for vacation.
What is cross contamination and what are the risks when fermenting? Find out more and learn what best practices will keep your cultures safe.
How long will your starter cultures or fermented foods be good at different temperatures? Here is a handy reference.
During summer's heat, culturing can be tricky. Keep your ferments cool with these tips and ideas on how to beat the heat.
Learn how to make cultured and fermented foods using starter cultures during the cool winter months. Plus ideas for how to keep cultures warm!