“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….Well worth the price, and incredibly easy to make.” ~Melanie Also, you can get 20% off Buttermilk Starter for a few more days.
Today we are going to take a closer look at Buttermilk Starter, including some reviews and Q&A.
Our heirloom-variety buttermilk starter creates a traditional cultured buttermilk that is rich in nutritional value including enzymes, potassium, vitamin B12, riboflavin, and calcium, allowing you to make buttermilk without the additives and stabilizers common in commercially available varieties of buttermilk. One packet of starter culture can be used to make a mother culture. With proper care, the culture can be recultured and perpetuated to make unlimited amounts of buttermilk. The culture is perpetuated by using a small amount of buttermilk reserved from the current batch to inoculate the next batch of homemade buttermilk. With care, our buttermilk culture can be used to make homemade buttermilk indefinitely. No more having to continually buy buttermilk.
Homemade buttermilk can be used for baking, drinking or can be added to cream to make creème fraîche (European-style sour cream) or cultured butter.
- Easy to use! Make delicious, creamy buttermilk at home
- Cultures at 70° to 78°F, no heating appliance required
- Reusable culture: a small amount of each batch can be used to make the next batch
How to Make Buttermilk: Our buttermilk culture is a mesophilic culture and cultures at room temperature. To make a batch of homemade buttermilk, the starter is simply added to milk, stirred, then allowed to culture on the counter at 70° to 78°F for 12 to 18 hours before being placed in the refrigerator. A small amount of homemade buttermilk from the current batch is then reserved to make the next batch of buttermilk. With care, the starter culture can be used to make buttermilk indefinitely. Making buttermilk doesn’t get any easier than this!
Customers wishing to use raw milk to make homemade buttermilk will need to take additional steps to ensure a pure starter is maintained. Additional instructions concerning the use of raw milk will accompany each order.
Full instructions for making cultured buttermilk can be found here and will be included with your order.
Ingredients: Organic milk, live active cultures (Streptococcus lactis).
Buttermilk Starter is manufactured in a facility that also processes soy, wheat, nut, and fish products.
Due to recent changes in manufacturing processes, the weight of the item which appears in the photo will differ from the actual weight of the item received.
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. -Candace
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! -Honeytiger
Read more product reviews on the product page.
Q. Can I make sour cream with this kit too?
A. You can use buttermilk to make sour cream:
Use Buttermilk: Add 1-2 tablespoons of buttermilk or yogurt per cup of cream, cover lightly and allow to culture for 12-18 hours in a warm spot (70-80ºF). When the culturing process is complete, place the sour cream in the fridge to cool.
Q. what is the difference between buttermilk and Kefir?
A. Buttermilk and kefir are both essentially cultured milk products. They acidify the milk and enable thickening as the milk proteins coagulate (curdle).
Buttermilk starter consists of one strain of bacteria. Kefir grains include around 30 strains of bacteria and yeast.
Q. 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.
A. 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.