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Jeanne –
I bought it to make buttermilk. Can’t find buttermilk in stores and need buttermilk to make whole-wheat blueberry muffins.
Cat –
I use it in place of other ingredients many times (like sour cream or mayo) for the benefits of the cultures and a higher protein:fat ratio. With some people in the family having a dairy allergy, I also experiment with making yogurt out of alternate “milks.” The ability to control texture, sourness, and add fresh ingredients like fruit is too great to pass up for the tiny bit of work involved.
I just learned about Bulgarian buttermilk so I was excited to try making it versus trying to locate a local supplier. Is there a dairy alternative buttermilk in my future? Perhaps indeed.
I am sure I will be back for some other starters – I love everything fermentation. Cheese might be on the horizon…
Cat
David –
Ivo,
We would just like to know more about your products, making Bulgarian Buttermilk & Yoghurt & cheeses with whole organic cows milk. We used to have access to goats when I was a kid & when my wife & I were younger, but no more. We like that a lot too. We currently just make enough to eat & drink (My son & I mainly make it, but it is primarily just the three of us unless we have a visitor), but stumbled across your company & it looks more interesting.
Thank you
Frances –
Actually, it’s what they call Bulgarian buttermilk. I can’t find any organic Bulgarian buttermilk, so I want to try buying organic whole milk and using your culture to make buttermilk. I like the slight tang and the thickness, and I frequently use it in baking and cooking (made a great corn chowder using buttermilk with a little heavy cream).