Buttermilk C21 - 5 Packets

I'm a buttermilk aficionado. I drink it, not just bake with it. You won't go wrong with this culture. Although I do not see any improvement over using store-bought buttermilk as a starter. I've read that store-bought cannot be re-cultured repeatedly, but I'm not sure that's true. I'm gonna test it soon and will report back.The quality of the resulting buttermilk with this culture is as good as any other. No better, no worse, in my view. Since it can be recultured indefinitely, having a supply of this in the freezer ought to last a long, long time! My suggestions follow.1) I have not seen any reason to fuss with the heating step. It can't hurt (unless you burn the milk, which is easy to do). I just don't see any need. I mix the starter culture in with fresh milk, and let is sit at room temperature until done. This can be shorter or longer depending on the ambient temperature. In the winter, I do use a yogurt culturing warmer. I have one large enough to accomodate a quart of yogurt, and I just set my canning jar filled with cultured milk into the warmer. Keeping an eye on it in case it gets overly warm. In the summer, I brew at night, so it's not too warm in the room.2) I have had bad results using ultra-pasteurized milk. I bought it because it was "organic", but the ultra-pasteurization sterilizes it to the point of being dead I think. I prefer organic, but not ultra-pasteurized. 1% milk does fine, no need for whole or even 2% to get a rich creamy, thick buttermilk.3) Use plenty of starter. I use the packets to culture one quart or less the first time. From there, I use about a 1:4 ratio of cultured milk to fresh. That's probably overkill, but it costs nothing to use more at that point, and it seems to work out well.4) I was initially disappointed in my homemade buttermilk because it lacked the zip or tang that commercial buttermilk offers. Duh. I read the ingredients and saw that they add sodium citrate and salt to commercial (as well as powdered milk, which I will NOT do!). I got some sodium citrate here on Amazon (https://amzn.to/2JjfQRm) and add 1/2 tsp per quart, more or less. I add a couple of dashes of pink Himalayan salt also. The sodium citrate adds a slight zing, and also acts as an emulsifier, resulting in a less grainy texture for the finished product.5) I use an immersion (stick) blender to whiz the finished product before sticking it in the fridge to chill. Adds additional smoothness to the texture. If the milk has cultured to long and separated, this will also bring it back together, though it may need to be repeated from time to time in that case.6) For a refreshing summer treat, try putting some of your freshly fermented buttermilk into a blender with ice and a few sprigs of mint and make a slushy. Soooooo good!

I love buttermilk, but I've never made it myself. I was skeptical, but this stuff is amazing. I followed the directions and used 1 packet with 2 quarts of whole milk in late afternoon. By morning I had yummy tasty buttermilk. Highly recommend.

Excellent! I followed the clearly described instructions and the next morning I have thick and delicious butter milk. I used 52 oz of Fairlife whole milk. Brought it to temperature on a gas stove in a stainless steel pot using an accurate candy thermometer. Instructions say 86 degrees, I had it at about 84. Added a packet and let it sit for two minutes then used a whisk to stir it in. Transferred it to a large two quart mason jar on my counter top over night. House is 74 degrees inside. (Did not add powdered milk). Worked great!

Works well when used in baked goods. Not as good as "real" buttermilk for drinking, but that's just my taste. Would purchase again.

So easy to make fresh buttermilk at home. I use a 1/2 gallon container. Once it is done fermenting on the countertop for about a day and a half, I store it in the fridge. I use it up in about a week and use the last cup to make more. I shared the other packets with friends.

The best buttermilk I make every time. Perfect tangy flavor. So refreshing!! For those who think that there is only one packet in the small sealed pouch, if you open it up there are five small packets inside.

Nothing like a fresh cold glass of buttermilk to put a smile on your face! I just LOVE having fresh buttermilk in my frig anytime I want it! I make it with raw milk I get from the farmer and it fabulous!UPDATE: I typically get 3 or 4 batches per packet. I use raw milk and do not heat it at all. For my first batch, I allow 1 cup to set on counter and get to room temp (apprx 70 degrees) then add the packet and let it set a few minutes. Then I put it and 3 cups of cold raw milk straight from the fridge into my 1 liter jug. Cap it with a paper towel/rubber band so it can breath and put it on a shelf in the pantry. The first batch takes 24 to 48 hrs. Subsequent batches just overnight usually (I just pour 3 cups of cold raw milk into the last cup or so of buttermilk left in the jug. I bought my first package of this starter end of Sept 2015 and just used my last packet so came back for another. Have made buttermilk each week! If you look close at the top of jug in the picture, you can see the cream at the top!New Update: My first order (& review of this product) was from a different seller than my second packets. The first came from Orange Casa and every batch came out perfect. Because I was able to reculture batches a few times before having to open a new packet, the first 5 packets lasted nearly 6 months with me making a new batch weekly. My reorder was from a seller called ToysNGamesEtc and I've yet to get a good batch of buttermilk from this order. The first batch went down the drain, totally unusable (and no reculturing from it). The second batch I'm still not sure about - not the same issue as the first, but it's off. My method for culturing the milk (and source of milk) has not changed. I store the packets in the freezer, per the instruction, so I can only conclude that it was perhaps DOA. Who knows how the resellers store it. I doubt that I will waste anymore time or milk on the remaining packets. I'll go straight to New England Cheese Making Supply for future orders. Seems like a roll of the dice... if you get a good live culture, it makes great buttermilk.

Used one packet as instructed, turned out some really great buttermilk. I will be using this culture to make buttermilk because the cost at the supermarket is ridiculous . I'm sure I'll probably do a subscription.

excellent product! I'm buying again!