Cultures for Health Buttermilk Starter Culture | DIY Buttermilk, Sour Cream, or Butter | Heirloom Starter Cultures at Room Temperature | Gluten-Free, Non-GMO, Rich in Probiotics for Digestive Health

I’ve had no problems culturing this buttermilk so far. Even the first batch from the starter came out fine, though I did let that one wait longer than the other batches. I bring the milk up to room temp, about 70 degrees, but no warmer than that. I thought the milk cold from the fridge would slow the process too much. Even in my cool kitchen, the buttermilk only takes about 8-10 hours to get nice and thick, pleasantly tangy. You only need to save 1/4 cup of the buttermilk from last week to add to a quart of fresh milk, and you have a fresh new batch. And you can keep doing it over and over. Update: the buttermilk was very enjoyable for the first few times, but it kept getting thinner and thinner. Since I enjoyed it thick, but not so thick as yogurt, it was becoming disappointing and I stopped. No changes from the first few cultures…temps and culture times were the same, just the results became disappointing. I will try again with the second packet once I am ready for another round, but it is a toss up on whether this is worth the cost since I do have to buy milk, and I NEED to make it every week to keep the culture fresh. Store bought is more expensive than milk, but I only buy when I am ready to use it.

First of all, I must say I do not like drinking buttermilk. I bought this for baking, but the first batch smelled so good that I had to try a sip. That led to a full cup. It's nothing like the stuff you get in a grocery store. The second batch was even creamier than the first and has a nice viscosity.. So, while I may never become addicted to drinking it, I'll give it a 5-star rating. Easy to make. Delightful to the taste. And it makes a delicious buttermilk pie.

Amazing! Bought the culture in April of 2022, and I am still making buttermilk by saving back enough for each next batch. It thickens up nicely, but remembering cultured buttermilk from my childhood, I like to stir vigorously with a fork to break it up to make it easily pourable. I use in cornbread, biscuits and for a probiotic drink. My digestion seems improved with less indigestion, but please read for yourself the helpful properties of cultured buttermilk.

We have weekly created new buttermilk using a small amount from the previous week's buttermilk, and kept the same culture going for 7-8 years quite successfully and satisfactorily. Unfortunately, we let one container of milk sit in the refrigerator too long, and it was no longer excellent-tasting buttermilk but bitter and with a poor odor. We were unable to get culture from the person that supplied it 7-8 years ago, so we tried this product, used it according to directions (a bit different than how we've produced buttermilk in the past) and it didn't seem to work. So we used more of it in the manner we are used to, and it still did not product what we recognize as buttermilk. Not sure what the problem is, but at least this envelope of product did not work as advertised. We went to a premium local grocery store and got the best quality buttermilk they had, used it, and we've got a new culture that reproduces from batch to batch again. (note: we use raw milk, but that should only have enhanced the process!)

I’ve missed real cultured buttermilk, and loathe the stuff I’m finding in the grocery stores. I wanted to try making my own, and ordered this culture. Worked fantastically well—took 2.5 days, but our house temperatures stay rather low, so I expected a slower setting time. It was worth the extra day! I tasted my first batch, thick, creamy, tangy—and fell in love. It took me back to my childhood, and having buttermilk on a hot summer day. I couldn’t stop drinking it. I understand the next few batches will get even better, but I’m thrilled with how it looks and tastes right now. Definitely a five star rating, and I give it two big thumbs up! Simple, fast, and satisfying.

Ok- mine definitely took longer than the 48 hours to thicken, I’m thinking maybe closer to almost 60 😳 But it finally did and the buttermilk is amazing! Used it for biscuits this morning!!! The price is a little steep so I’m hoping I remember to save the 1/4th cup for my next batch but if I have to, I’d buy again!

Makes great creamy buttermilk. First batch took closer to 36 hours to set. Using some to start 2nd batch took about 12 hours. Read instruction for how much.

This culture took about 40 hours to set up. The culture didn’t mix well. I had to stir for a long time despite heating and cooling the milk. The buttermilk has a strange mouth feel almost gelatinous. It was tangy but mild. I love that you can save and re-culture within a week. If future batches change I’ll re post an update.

Cultures For Health products are almost always the best available, I say that because every product I purchased from them has been as good as it gets and worked perfectly with the sole exception of the Kombucha starter with which I have not ever been able to reactivate the scoby for some reason I have not figured out. This is my 3rd Buttermilk starter culture from them and as previously, it came to life and began generating healthy and robust cultures of Buttermilk immediately. Being heirloom means it retains full strength and vitality indefinitely, until the end of time providing it is fed fresh wholesome milk regularly. I have been producing their buttermilk for about 2 decades now, and only had to buy new starter after family tragedies which disrupted my ability to feed the culture for extended periods of time. To keep any milk-based culture healthy and robust, it needs to be fed non-homogenized whole milk regularly as the culture does need the milk fats and proteins to thrive. Be aware much of the milk sold commercially has had the healthy fats and proteins (casein) removed, and the culture does not thrive on that processed milk and nor will you. You cannot start with no food value and generate food value from it. I also have found huge differences in all healthy cultures based on homogenized milk - homogenized milk has had an artificially altered fat structure to bind the fat to the liquid to keep it from separating and showing its ugliness and altered bioavailability, and as the culture cannot thrive on these alterations, neither can you. Homogenized is not good for you, period. It is very difficult to find, but LOOK FOR PASTEURIZED BUT NOT HOMOGENIZED WHOLE MILK when buying commercially. HOMOGENIZED milk Never produces a robust healthy culture. Remember, if it’s not good for the culture you need in your body, it’s not good for you either. Of the 14 brands of milk available in my area, only one is pasteurized but not homogenized. That is the only brand of milk I use. Most people don’t ever make this connection. If you want to see an indication of what homogenization does to the finished milk product, partially reverse what homogenization does and see for yourself. Buy a jug of homogenized milk and freeze it solid. Then let it thaw completely. You will see the ugliness in separate layers in the milk jug. Taste it if you want. You won’t ever buy homogenized milk again. What you see in the thawed jug is what the culture and your gut microbiome sees. You’ll thank me for introducing you to the hidden ugliness in many commercial food products. Always read labels, thoroughly understand what each word in the ingredient list means, and thrive on good cultures and whole foods and definitely stay away from all insect ingredients hidden in an increasing number of foods, your body cannot digest the chiton and other insect parts and they will kill you. Stick with whole single ingredient foods and healthy cultures for healthy living. —————————————- I’ve prepared valuable additional information for you: Home-made buttermilk, a byproduct of churning butter from cultured cream, offers numerous health benefits due to its rich nutritional profile and probiotic content. Unlike commercial buttermilk, which is often made from non-fat milk with added ingredients, home-made buttermilk retains the natural goodness of fermented dairy. Here are some of its key health benefits: Probiotic Rich: Home-made buttermilk is teeming with live, active cultures such as Lactobacillus bulgaricus and Streptococcus thermophilus. These probiotics support gut health by promoting a balanced microbiome, aiding digestion, and enhancing immune function (Fuller, 1989). High in Protein: Buttermilk is an excellent source of high-quality protein, essential for tissue repair, growth, and maintenance. A 1-cup serving of buttermilk provides around 9-10 grams of protein, making it an ideal choice for those looking to increase their protein intake (USDA, 2019). Rich in Calcium and Phosphorus: Buttermilk is an excellent source of calcium and phosphorus, two minerals crucial for bone health, muscle contraction, nerve conduction, and blood clotting. A cup of buttermilk provides approximately 300 mg of calcium and 250 mg of phosphorus (USDA, 2019). Vitamin and Mineral Fortification: The culturing process in buttermilk enhances its vitamin and mineral content. It is a good source of vitamins B12, B2 (riboflavin), and B9 (folate), as well as minerals like magnesium, potassium, and zinc (USDA, 2019). Low in Fat and Calories: Home-made buttermilk is typically low in fat and calories, making it an excellent choice for those watching their weight or following a low-fat diet. The fat content can vary depending on the fat content of the cream used, but it is generally lower than that of whole milk (USDA, 2019). Enhanced Digestibility: The culturing process in buttermilk predigests some of the lactose, making it more digestible for those with lactose intolerance (Fuller, 1989). Antioxidant Properties: Some studies suggest that fermented dairy products like buttermilk may have antioxidant properties, which can help protect against cellular damage and chronic diseases (Heller et al., 2007). To reap these health benefits, consider incorporating home-made buttermilk into your diet by using it in recipes for pancakes, biscuits, or as a beverage. For those with lactose intolerance or dairy sensitivities, consider using coconut milk or other non-dairy alternatives to make cultured buttermilk at home.

I've been using this product for a few months now the bacteria is still going really well quite strong the buttermilk is delicious

Works well to turn into buttermilk

I left my milk with the culture for over 24 hours and nothing. I didn’t even try the second package! Order from New England Cheesmaking Co..theirs is fantastic Too expensive and useless

To expensive I make homemade works just as good Google it.