This is a thick, old-fashioned New England Buttermilk which 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: lactose, lactococcus lactis subsp. lactis, lactococcus lactis subsp. cremoris, lactococcus lactis subsp. biovar diacetylactis, (LMC) leuconostoc mesenteroides subsp. cremoris.

YIELD: Each packet sets 1-2 quarts of milk and makes 1-2 quarts of buttermilk. We recommend using 1qt. If you would like to use 2qts, simply give it a little more time to set.

DIRECTIONS: At 72F, sprinkle 1 packet onto your milk and let it rehydrate for 1-3 minutes. Stir in to dissolve and let set 12 to 24 hours.

NOTE: Using the Yogotherm, or warmed cooler 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