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The first batch did not turn out. The second batch did after I microwaved the milk to a temp of 77 degrees, stirred in the culture, wrapped the bottle in an insulated bag, and let sit for 48 hours in the oven (no pilot light). Since then I’ve had success, with the culture time down to ~ 24 hours. The buttermilk is much thicker than store bought, but has a really nice tangy flavor. I’ve turned from skeptic to believer!
This wasn't what I expected, but I'm not disappointed. The culture works very reliably, and I can brew a new batch by leaving it at room temperature (between 70 and 76 degrees F for 24 hours. The resulting buttermilk is very thick (it hardly pours!), more the consistency of commercial yogurt than store-bought buttermilk, and lacks the acidity I expected. Like yogurt, it tastes good with some fruit preserves mixed in. I'm looking forward to making buttermilk pancakes. Will the almost gelatinous consistency make the pancakes lighter? Will the low acidity be sufficient to activate the baking soda? We'll see.
I’m so glad I bought this product. I used to buy buttermilk once a week and now I can make my own every week instead, it tastes delicious in all of my recipes and I feel good about serving something healthier to my family, plus it saves me a lot of money. Will definitely be trying out other products as well.
I used to use Buttermilk just for baking. I went to the store and bought a pint and never was able to use it up before it went bad. I couldn't understand why anyone would drink it straight, although I never tried it myself. That all changed with my first batch of my very own cultured Buttermilk. It just keeps getting better and better. When it is time to start another batch, I take the 1/4 cup out and drink the rest right out of the jar. I have a new found love for Buttermilk! Thank you Cultures for Health. Even more exciting than drinking my first Water Kefir batch (also from Cultures for Health).
I love buttermilk biscuits, and now I can easily make them with my own buttermilk.