“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
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 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.
- 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.
Cultured Buttermilk Starter Instructions and Troubleshooting:
- Instructions for making cultured buttermilk are included with your starter.
- Having trouble making buttermilk? Browse our Buttermilk Troubleshooting FAQ or contact us for assistance.
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
Buttermilk Starter Allergen Information:
Manufactured in a facility that also produces products containing gluten and dairy.
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.