New England Cheese Making: Buttermilk Starter Culture

This buttermilk culture makes a thick, old-fashioned New England Style, Buttermilk. For each batch, you can use 1-2 quarts of skim or whole milk, depending on your desired thickness.

The amount of character (flavor, texture) can be customized by increasing or decreasing the setting time and/or temperature.

Ingredients

• Lactose
• (LL) Lactococcus lactis subsp. lactis
• (LLC) Lactococcus lactis subsp. cremoris
• (LLD) Lactococcus lactis subsp. biovar diacetylactis
• (LMC) Leuconostoc mesenteroides subsp. cremoris

Storage
Store in freezer

Yield
Each of the five packets will make 1-2 quarts of buttermilk

Directions

• Heat 1 quart of milk to 72ºF
• Add 1 packet of buttermilk culture to milk, let rehydrate for 1-3 minutes
• Stir milk for 1-2 minutes
• Let set for 12-24 hours
• Store finished buttermilk in a refrigerator for up to one week