Cultures for Health Buttermilk Starter Culture | DIY Buttermilk, Sour Cream, or Butter | Heirloom Starter Cultures at Room Temperature | Gluten-Free, Non-GMO, Rich in Probiotics for Digestive Health

I’ve had no problems culturing this buttermilk so far. Even the first batch from the starter came out fine, though I did let that one wait longer than the other batches. I bring the milk up to room temp, about 70 degrees, but no warmer than that. I thought the milk cold from the fridge would slow the process too much. Even in my cool kitchen, the buttermilk only takes about 8-10 hours to get nice and thick, pleasantly tangy. You only need to save 1/4 cup of the buttermilk from last week to add to a quart of fresh milk, and you have a fresh new batch. And you can keep doing it over and over.Update: the buttermilk was very enjoyable for the first few times, but it kept getting thinner and thinner. Since I enjoyed it thick, but not so thick as yogurt, it was becoming disappointing and I stopped. No changes from the first few cultures…temps and culture times were the same, just the results became disappointing. I will try again with the second packet once I am ready for another round, but it is a toss up on whether this is worth the cost since I do have to buy milk, and I NEED to make it every week to keep the culture fresh. Store bought is more expensive than milk, but I only buy when I am ready to use it.

First of all, I must say I do not like drinking buttermilk. I bought this for baking, but the first batch smelled so good that I had to try a sip. That led to a full cup. It's nothing like the stuff you get in a grocery store. The second batch was even creamier than the first and has a nice viscosity.. So, while I may never become addicted to drinking it, I'll give it a 5-star rating. Easy to make. Delightful to the taste. And it makes a delicious buttermilk pie.

We have weekly created new buttermilk using a small amount from the previous week's buttermilk, and kept the same culture going for 7-8 years quite successfully and satisfactorily. Unfortunately, we let one container of milk sit in the refrigerator too long, and it was no longer excellent-tasting buttermilk but bitter and with a poor odor. We were unable to get culture from the person that supplied it 7-8 years ago, so we tried this product, used it according to directions (a bit different than how we've produced buttermilk in the past) and it didn't seem to work. So we used more of it in the manner we are used to, and it still did not product what we recognize as buttermilk. Not sure what the problem is, but at least this envelope of product did not work as advertised. We went to a premium local grocery store and got the best quality buttermilk they had, used it, and we've got a new culture that reproduces from batch to batch again. (note: we use raw milk, but that should only have enhanced the process!)

Love this company and the buttermilk starter works great. You will need to use whole milk that is not ultra pasteurized. I am able to make multiple batches using 1/4 cup reserve to get new batch going. Have had good luck in keeping for awhile (up to 2 weeks + without using/refreshing) but sometimes it does turn & have to restart. Buttermilk is perfect for baked goods & pancakes.

This culture took about 40 hours to set up. The culture didn’t mix well. I had to stir for a long time despite heating and cooling the milk. The buttermilk has a strange mouth feel almost gelatinous. It was tangy but mild. I love that you can save and re-culture within a week. If future batches change I’ll re post an update.

Ok- mine definitely took longer than the 48 hours to thicken, I’m thinking maybe closer to almost 60 😳But it finally did and the buttermilk is amazing! Used it for biscuits this morning!!! The price is a little steep so I’m hoping I remember to save the 1/4th cup for my next batch but if I have to, I’d buy again!

Received 2packets of culture. Used 1 to activate the culture per included directions then used some of that to make buttermilk. It did take additional time to make the buttermilk, and the instructions did say it might need that extra time. This first batch not as thick as store bought but future batches might be thicker; the flavor was good. I made buttermilk cheese as well, great on salads, and I froze some to make future batches. So with the buttermilk I made some delicious vanilla chocolate chip cupcakes. I love baking with buttermilk and it is nice to be able to culture my own.

I was excited to dive into DIY dairy projects with the Cultures for Health Buttermilk Starter Culture, aiming to make buttermilk, sour cream, and maybe even butter. However, my experience hasn't been as successful as I hoped. Despite following the instructions to the letter, I haven't managed to get good results with this buttermilk culture, nor have I had success with their yogurt and sour cream cultures in the past.It's possible I've just had bad luck and gotten a few bad batches, but it's been consistently disappointing. The culture didn't activate as expected, leaving me with several failed attempts and a lot of wasted milk. It's a shame because I really liked the idea of making my own dairy products at home.Adding to the disappointment is the cost. This product isn't cheap, making the gamble on whether it will work or not even more disheartening. Considering the price, I expected a more reliable outcome.For anyone considering this product, my experience suggests it might be hit or miss. It could be worth a try if you're feeling adventurous and patient, but keep in mind that success isn't guaranteed. I'm left wondering if there's a better alternative out there that could offer more reliable results.