This buttermilk culture makes a thick, old-fashioned New England Style, Buttermilk. For each batch, you can use 1-2 quarts of skim or whole milk, depending on your desired thickness.
*Used in the 2 hour cheese curd recipe we teach*
Store in the freezer for up to 2 years
Each of the five packets will make 1-2 quarts of buttermilk