Happy Cheese Makers Since 1978
Buttermilk (DS) 5 packets

Buttermilk (DS) 5 packets (C21)

4.95 stars, based on 38 reviews
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, (LL)...
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Reviews 1-20 of 38

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  • Flavour
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I used this culture to make cream cheese and the result was absolutely delicious. I would recommend trying this culture for that application!

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  • Price
  • Quality
  • Quantity
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Got the packets a few days after ordering it. Haven't tasted the cheese I made with it yet, but it had a great scent to it and I expect that it will taste great. Definitely can't beat the price and you get a good amount as well with it.

Beautiful buttermilk

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Pros:
  • High quality
  • Easy to make
  • Nutriitious
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From: Atlanta area
Becoming unhappy with commercially produced buttermilk, I got some buttermilk culture from New England Cheesemaking Supply and made our own. The resulting biscuits were light and delicious as were the flapjacks. So not only is it a fabulous ingredient for cooking, but it's easy to make, as well. I shoulda tried it sooner, but from now on, homemade cultured buttermilk is our new staple.

Buttermilk Culture

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If you have not tried this and like buttermilk, you are missing out. This makes the thickest buttermilk. I was so amazed. Now I make all my buttermilk. I use it in baking and in some of my smoothies as I like the tartness it adds. A must try.

Buttermilk Packets

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Pros:
  • Reliable
  • Easy
  • Quality
  • Long Lasting
  • Value
  • dependable
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From: Shenzhen, China
These packets are brilliant. Since I started using these, my cheeses have come out with the same consistency, flavor and creaminess EVERY time. For years I struggled with trying to use buttermilk bought in a store (minimum 1 quart). As most recipes call for a cup or so I was storing the buttermilk in my refrigerator, but never knowing if the culture was still good when I went to use it again. I found myself throwing away most of the quart of buttermilk and running to the store for a new quart so I was sure.



Now I live in an area where it is difficult (if not impossible) to even buy fresh buttermilk. When I can, however, the quality, age and activity of the buttermilk is always in question. So these are even more of a life saver. I buy 25 at a time and they never go bad.



These packets have made cheese-making a reality for me again and my family absolutely loves the quality of the final product. THANK YOU New England Cheese Making Supply Company.

Buttermilk Starter

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From: Earth
I love that buttermilk starter!

Cultured Butter

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From: Fayetteville, AR
I use these packets to culture butter. Easy to use.

Delicious

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I ordered and received my cultures including the one for Buttermilk. I made the first quart according to directions by pasteurizing my Goat milk. Delicious! Since then I have made two more batches with RAW milk and used one packet to a half Gallon. This is also just GREAT! Thanks for the wonderful culture!

Delicious!

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I didn't even think I liked buttermilk. I make the buttermilk in order to prepare cultured butter. The culture worked very well, the butter turned out well, and I can't believe how much I liked the buttermilk!

Excellent

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  • Quality
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From: Oregon
This culture makes the best buttermilk ever I have used it with our goat milk and cow milk works every time.

fresh cheese

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  • tasty
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I'm new to this cheese making thingy, and I used a combination of meso and Buttermilk in order to create a fresh cheese. And boy is it tasty. Mixed some Herbs de Provence in, and pretty soon I have to make it again since the tub is nearing it's end.

Fresh Cheese Curd from Buttermilk

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Pros:
  • thick
  • creamy texture
  • reliable
  • easy to use
  • quality
  • delicious
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  • addicting
From: Western N.Y.
I purchased this Buttermilk culture after finding a recipe for fresh cheese curd which used it(via Gianaclis Caldwells blog). I have tested the recipe with both mesophilic cultured buttermilk and the buttermilk cultured buttermilk and definitely prefer the flavor of the actual buttermilk culture that comes through in the fresh curds. Lately fresh cheese curds have been my go to cheese making recipe!

Goat Buttermilk!

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I can't have cow's milk but can have goat's milk. This makes the best goat's milk buttermilk ever! I make it with fresh milk OR evaporated milk. I can have buttermilk pancakes without getting sick. Love, love, love this stuff!

Good stuff

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  • Price
  • quality
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Got a batch setting up right now. Glad to have a great company like this out there to be able to make great, quality home products for a good price. Look forward to being a long-time customer here.

great

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From:
very good product.

Great product

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  • price
  • quality
  • flavor
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Made a tasty cream cheese with this.

Great quality

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From: Manchester, CT
Perfectly balanced sour culture. This buttermilk culture is also versatile. Can be used in combination with other cultures to make some very tasty hard cheeses.

Great Stuff

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From: Big Island, HI
I re-cultured the last packet in my order, and it worked fine. Then we lost power for 36 hours and all my precious culture cubes melted ! Still cold, so I inoculated some homo milk . In 12 hours it separated into whey and a very firm curd. Made a tangy cottage cheese, so good I made a few more batches before tossing the poor old bugs.

A Persian friend suggested mixing buttermilk with cardamon and mint, it's great! I'm ordering more today, and some kefir culture , too.










Handy Dandy

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From: Victoria B.C.
I usually skim cream for 3 days before I make butter. This is plenty of time to get a DS buttermilk packet started. Culturing the cream with the buttermilk makes it so easy to churn and adds a delightful flavour. Then you can bake something nice with the buttermilk to put the butter on.

I love this this starter!

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From: Israel
I make my own buttermilk from 3% cow milk UHP- this starter works slowly, but gives a wonderful thick tangy cultured milk product!

I add ussually(for 1 lt of milk ) - 2 tbsp of dry low-fat milk, 1 tsp of inulin, and in last batch i added 2 tsp of honey (something 30 minuts before thickening - when milk is still liquid).

Thank you!


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Reviews 1-20 of 38