Buttermilk C21 - Direct Set Single Batch Packets - Qty 5

Buttermilk C21 - Direct Set Single Batch Packets - Qty 5

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These easy use, single batch direct set culture packs are great for the beginning cheesemaker, kids, and hobbyists who find it difficult to get through a whole commercial size package of culture. They also contain rennet enzyme, which means even less excess bulk ingredients on hand when life gets busy and cheesemaking activities need to be put on the back burner.

We stock an assortment of these single batch packages for various cheese recipes in Say Cheese! A Kid’s Guide to Cheese Making with Recipes for Mozzarella, Cream Cheese, Feta & Other Favorites and Ricki Carroll's Home Cheesemaking.


Cheese Starter Culture Guide:

Lactic Acid Producers

  • LC: Lactococcus Cremoris - 77-86 °F (25-30 °C)
  • LL: Lactococcus Lactis - 77-86 °F (25-30 °C)
  • LB: Lactococcus Delbrueckii ssp. Bulgaricus - 95-105 °F (35-41 °C)

CO2 and Diacetyl Producers

  • LD: Lactococcus Lactis ssp. Diacetylactis - 77-86 °F (25-30 °C)
  • LM: Lactococcus Mesenteroides - 77-86 °F (25-30 °C)
  • ST*: Streptococcus Thermophilus - 95-105 °F (35-41 °C)

*Also produces Lactic Acid

How to Use

YIELD: 1 packet sets 1 quart of pasteurized milk.

DIRECTIONS: Heat 1 quart of pasteurized milk to 86F. Pour into a thermos-like container or Yogotherm. Add 1 packet, let re-hydrate 2 minutes, then stir to dissolve. Cover and let set undisturbed at 72F for 12-24 hours or until thickened. Regrigerate and enjoy! For thicker buttermilk add 1/4 cup dry milk.


THIS CULTURE INCLUDES: lactose, (LC) lactococcus lactis subsp. cremoris, (LL) lactococcus lactis subsp. lactis, (LD) lactococcus lactis subsp. biovar diacetylactis, (LM)Lactococcus Mesenteroides, microbial coagulant enzyme.

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