Directions: Using pasteurized milk heat 1 quart of milk to 72 deg F.. Pour into a thermos like container (or yogotherm). Add 1 packet of starter culture and stir. Cover and let set at 72 deg F. for 12-24 hours or until thickened. Refrigerate and Enjoy!
Storage: Keep packets in freezer (contains malto dextrine and starter culture bacteria.
I use this great product often! Review by Janet
This product CAN be used to make "real buttermilk... the byproduct of making cultured butter". I skim cream from my ray cow milk, then add a sprinkling of this buttermilk culture and let the milk sit at room temperature, loosely covered in a mason jar, for about a day. By then the cream has set up into a thick cultured mass. If I refrigerate it at this point I can use it as Sour Cream. Otherwise I churn it (shake about 1" thick of it in a widemouth quart Mason Jar) until it separates into solids and liquid. I drain off the liquid and that is my Buttermilk! The solids can be pressed further to release more buttermilk then rinsed with water, pressed again and salted to form Cultured Butter!). I can then use the liquid Buttermilk to inoculate my next batch of cream to make more butter & buttermilk. I only need to use more powdered culture if my buttermilk becomes contaminated or loses its strength for some reason. Typically I can keep the culture going in buttermilk form for many iterations. I store the powdered culture in my freezer. Great product! (Posted on 11/24/2016)
not real buttermilk in my opinion Review by Ronald
I have not used this product but real buttermilk is the byproduct of making cultured butter. (Posted on 2/26/2016)