New England Cheesemaking - Buttermilk Culture

New England Cheesemaking - Buttermilk Culture
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Product code :
NEF-C21



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Buttermilk Culture - 5 Pack

This is a thick, old-fashioned New England Buttermilk which can be made with skim or whole milk.
The amount of character (acid, flavor, texture) can be controlled by increasing or decreasing time and/or temperature.

CULTURE INCLUDES: lactose, lactococcus lactis subsp. lactis, lactococcus lactis subsp. cremoris, lactococcus lactis subsp. biovar diacetylactis, leuconostoc mesenteroides subsp. cremoris. 

YIELD: Each packet sets 1-2 quarts of milk and makes 1-2 quarts of buttermilk. We recommend using 1qt. If you would like to use 2qts, simply give it a little more time to set.

DIRECTIONS: At 72ºF, sprinkle 1 packet onto your milk and let it rehydrate for 1-3 minutes. Stir in to dissolve and let set 12 to 24 hours.

STORAGE: Keep packages in the freezer, they will last up to 2 years.
For a PDF detailing all New England Cheese Product Storage Specs, Click HERE

NOTE: Using our Yogotherm is a great way to incubate this culture. Your buttermilk will be thicker after it has cooled down. You may also use this culture in butter making.




New England Cheesemaking - Buttermilk Culture