This is a thick, old-fashioned New England Buttermilk that 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: s.lactis, s.cremoris, l.b.diaetylactis, m.s.cremoris, malto dextrin.
- YIELD: Each packet sets 1-2 quarts of milk and makes 1-2 quarts of buttermilk. We recommend using 1 quart. If you would like to use 2 quarts simply give it a little more time to set.
- STORAGE: Keep packages in the freezer, they will last up to 2 years.
NOTE: Using the Yogotherm (in the Gourmet Home Dairy Kit) is a great way to incubate this culture. Your buttermilk will be thicker after it has cooled down. You may also use this culture in butter making.
This culture will die in temperatures over 100 degrees Fahrenheit. Please make sure that when the package arrives it does not sit in a hot place for an extended period of time.