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Buttermilk (DS) 5 packets

Buttermilk (DS) 5 packets (C21)

4.94 stars, based on 50 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 21-40 of 50

fresh cheese

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  • tasty
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From:
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
  • %20creamy%20texture
  • reliable
  • easy%20to%20use
  • 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
  • %20quality
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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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very good product.

Great flavour

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  • Flavour
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I use this culture to make quark. I'm still working out some texture issues (since I'm obliged to use pasteurized milk), but the flavour is wonderfully addictive, slightly sour with some sweetness. It never takes me long to finish off a batch!

Great product

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  • price%20
  • quality
  • flavor%20
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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!


IDIOT PROOF !

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From: Bon Wier, TX
I have made gallons upon gallons of fresh goat milk buttermilk.....I sell it, use as gifts, and use in baking myself for my family. The compliments and requests I get for buttermilk made from this culture is overwhelming. You can also use it to reculture the next batch.....so delicious, and indescribably incredible in baking results.

It Works!

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From: Williamsburg, VA
I was given this packet by Tess Schaffner from Off The Vine Market here in Williamsburg. We used milk from Trickling Springs Creamery purchased at the market and frankly were a bit skeptical if this would work. After following the instructions and waiting the 24 hour period, my mother and grandmother and I found the glass jar of milk and transformed into actual buttermilk. We used Creamline Milk and we think because of this, it gave the milk it's nice thick appearance. My grandmother said it tastes like the buttermilk of her childhood.

Like grandmother used to make

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From: Northern Kentucky
My husband keeps track of our culture stock, so he can make sure he always has fresh buttermilk. He swears it is the only proper buttermilk he has had in over fifty years. I tend to culture already souring milk, as he likes a strong buttermilk flavor.

makes good ranch dressing

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Pros:
  • great%20flavor
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  • none
From: north central AR
I used the buttermilk culture to make the buttermilk for my garlic ranch dressing. It did a wonderful job. Love the dressing, love being able to use my own fresh raw cow's milk for yet another product.

makes the best buttermilk ever for recipes

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  • quality
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From:
The flavor of the buttermilk produced with this culture and some farm fresh pasteurized Jersey lowfat milk is excellent, and tastes so much fresher than storebought. Mine comes out very thick; I thought I would have to add more to biscuit recipes to add more liquid but strangely I do not. It's great in buttermilk ranch style salad dressings as well.

Old Fashioned Buttermilk

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From: Denver , CO
This culture makes a great butter milk. My wife is very fond of butter milk especially with a little salt. Ever since I started making the b.m. she'll drink it again!

Perfect for Non-fat Buttermilk

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  • Easy%20and%20great%20taste
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  • none
From: Virginia
I love using this to make buttermilk with skim store-boought milk. I can never find non-fat buttermilk in stores so now I can make my own. My husband is the biscuit maker and he has to have plenty of buttermilk on hand. I use it for all kinds of baking and cooking as well. If I give the culture plenty of time and a little dry milk, I can make two quarts with one packet.

So much fun using the buttermilk!!!

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From: Marina del Rey, CA
So I ended up with a gallon of organic pasteurized milk and some of these packets of culture. I do not like buttermilk to drink, or milk. But I made 4 liters of this. It was beautiful and really thick. With my buttermilk this weekend, I made 1. The world's best biscuits, 2. UNBElievable pancakes, 3. Cool buttermilk blue cheese dressing for my salad, 4. Cornbread, 5. Two pints of crazy good buttermilk sour cream. And I still have 2 liters of this stuff to play with. I have it in old fashioned jars with glass and rubber tops. It's pretty and I'm happy to say that I am loving this way of making buttermilk. It's not like anything I've ever had and it elevates each of the things I've made in my kitchen to a whole new level.

super thick

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From: Hilo, Big Island of Hawaii
Made a quart with powder milk. It set up very thick, just pourable. Decent flavor, and I diluted it with water or soda water.(Buttermilk and soda is quite refreshing.) Next made 1 1/2 quarts with pastuerized homo whole milk from the island. Nearly as thick, good flavor. I've been drinking this batch straight.

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Reviews 21-40 of 50