Sale!
Buttermilk Starter
$4.39 – $46.99
Our Buttermilk starter makes genuine Buttermilk of exceptional quality with a traditional rich flavor and a fresh mild taste with just a slight tartness.
You can use our Buttermilk starter to make cultured buttermilk as well as other cultured fermented products like cultured butter, sour cream, clubber milk, crème fraîche, whipped cream, and more.
Simply select a pack size and enjoy some great Buttermilk!
Oscar C. –
I like Yogurt and Buttermilk on a daily basis.
Ed –
Ivo,
I’m an old man dying from cancer. I have never been a fan of yogurt, but, should I be permitted the time, I might try your culture and discover, perhaps, that the yogurt of which I have not been a fan, was inferior.
I am a fan of Bulgarian style blue-vein cheese, similar, as you certainly know, to Greek Feta, but richer, creamier, less salty. Unfortunately, the single import foods store from where I used to purchase it, has failed and closed due to the consequences of America’s politically
manufactured crisis, e.g., Covid-19 pandemic.
I use buttermilk in many dishes, (I am an accomplished cook), and much prefer the Bulgarian culture to any other I’ve ever tried.
I’ve known but a handful of native Bulgarians in my long life, but delighted in their zest for life, for food, for family, for traits and values I see disappearing here in our current, perverse political climate. Thank you for the self-effacing humor and the attention you pay to customers. The feeling is as friends, not merely a commercial transaction.
Ed
Andryna E. –
I wanted a buttermilk starter and could not find one in stock in New Zealand
Tiffany –
I just went ahead with ordering them individually.
Thanks for your help! I’ve enjoyed using the bulgarian, and sour cream and buttermilk ones. Tried filmjolk as well but not sure if I like the taste. Will have to try another batch to see if the funny taste was due to my jar lid carrying some scents.
But I was eager to share the cultures with my friend in Singapore who likes experimenting with such things too.
Warm Regards,
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).