I have been wanting to try culturing buttermilk and sour cream using my milk that I get. I recently had the opportunity to use a Cultures for Health starter to do just that. There are wonderful digestive system and immune properties that beneficial probiotics in culturing provide.
I find that the easiest and most reliable way to culture my own dairy is using the wide selection of cultures that Cultures for Health carries. I used the Buttermilk and Sour Cream Starter packets. It is essential to have a good thermometer, also, when culturing. Here is the one that I use .
The box of starter cultures that you receive from Cultures for Health contains 8 individual packets. Each packet can be used with 1-4 quarts of milk or cream. According to the directions, you must use the complete packet, even if you want to make less than the one quart amount. If you want to make sour cream, you would use cream. I am making buttermilk, so I will be using milk. I have a recipe for muffins that I make regularly that uses buttermilk. Here is one of the recipes I use, and it takes buttermilk to make. You could also try this awesome Chocolate Buttermilk Bread! (And find more buttermilk recipes here.)
You can also find several other recipes using buttermilk at the Cultures for Health website.
One of the important components to culturing is bringing the milk to a certain temperature and maintaining it. This is done with this culture. The process for making the sour cream or buttermilk is essentially the same, only you are using different temperatures and either cream or milk to achieve your results. Every culturing product that I have tried from Cultures for Health comes with detailed written instructions. There is also videos, more recipes, and help at their website. I have found their customer service to be superb in answering any questions that arise in using the different cultures.
I used one quart of milk in making my initial batch of buttermilk. Brought it up to temperature and maintained that for the short period of time.
After cooling down, the starter packet was added and the culture sat, undisturbed, for the next several hours. That is it….it is complete once the incubation time is up. The whole process is less then 24 hours. It is then refrigerated and can be used. A very easy, understandable process to culturing your own buttermilk and sour cream.
Until next time, Julie
Julie is Merissa’s mom and she’s committed to living a frugal and simple lifestyle. Julie grows her own herbs in her garden and enjoys making things at home. You can now find her home remedies and ideas here at Little House Living.
Cultures for Health would like to give one Little House Living reader the chance to try their Sour Cream/Buttermilk starter! To enter, just fill out the Rafflecopter form below. This giveaway will run until midnight EST on September 6, 2012.
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