Buttermilk Culture

Use whole or skim milk along with this culture to craft your own thick, good ol' fashioned New England Buttermilk. You can control the acidity, texture and flavor by increasing/decreasing the time and temperatures. This culture is made up of lactose, lactococcus lactis subsp. lactis, leuconostoc mesenteroides subsp. cremoris, lactococcus lactis subsp. biovar diacetylactis, and lactococcus lactis subsp. cremoris.

* Freeze and store for up to 2 years.