Bacillus Bulgaricus Buttermilk starter,probiotic makes(8gal-32litres)

Bacillus Bulgaricus Buttermilk Starter makes makes genuine Buttermilk of exceptional quality with a traditional rich flavor and a fresh mild taste with just a slight tartness.

Buttermilk is a fermented dairy drink. Traditionally, before being homogenized, milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occurring lactic acid bacteria in the milk fermented it, helping the separation and resulting in cultured milk and cultured cream. That cultured cream was then churned into butter and the buttermilk was the left over liquid.

Cultured buttermilk is a similar product to the traditional buttermilk. It is made using milk inoculated with lactic acid bacteria and is more viscous than traditional buttermilk. If left cultured for a longer period of time, cultured buttermilk will even get to the consistency of yogurt. Cultured buttermilk is full of probiotics which makes it super healthy for you.

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 adjust the thickness of your buttermilk by controlling the time of incubation, making it anywhere from just a fermented alternative to milk to a thick, creamy and smooth yogurt-like buttermilk, thus making it ideal for drinking, eating, backing, cooking, etc. In addition, you can use our Buttermilk starter to make other cultured fermented products like cultured butter, sour cream, clubber milk, crème fraîche, whipped cream, and more.

Buttermilk is a mesophilic product, which means you can culture it at room temperature.

This is an authentic Buttermilk starter. Each pack contains loose powder mix, in perfect proportions, of the strains required to make the perfect Buttermilk. And because this is a heirloom Buttermilk starter with live active bacteria, that means that you can reuse Buttermilk from your previous batch to culture your new batch, for as long as you wish.

The starter contains lactic acid cultures isolated from natural sources in ecologically preserved areas in Bulgaria. It is fully natural and organic with no preservatives, additives, artificial colors or flavors. It contains no GMO ingredients and it is soy and gluten free.

Type: Heirloom Buttermilk starter. This means that you can make endless batches of Buttermilk, simply reusing your previously made Buttermilk to start a new batch.

Activity and Strength: 1 gram of starter contains at least 200 million colony-forming unit (2 x 10⁸ CFU/g) of lactic acid probiotic bacteria strains.

100% potency guaranteed. 100% viability guaranteed.

Ingredients: Live active lactic acid cultures of Lactobacillus Bulgaricus, Lactobacillus Brevis, Lactobacillus Casei.

The starter contains nothing more than the strains it is made of and a very small quantity of dried organic skim milk powder. It is the medium on which the strains grow and some of it gets packaged together with them. The milk powder is completely consumed by the bacteria during incubation so there is none of it in the finished product. See some more information about our 

Contents: This is an heirloom starter with freeze-dried live active bacteria.

Each sachet contains loose powder mix, in perfect proportions, of the strains required to make excellent Buttermilk. The exact amount of starter varies per pack and is indicated, in grams, under your selected pack size on the product purchase page. More information about various pack sizes and their contents can be found

Packaging: Aluminum foil pouches, sealed. 100% recyclable. Plastic free.

Label: Paper. 100% recyclable. Plastic free.

Details: 100% natural, No additives, Gluten free, Soy free, GMO free, Halal, Kosher.

Milk to use with: This starter is OK to use with dairy milk, non-dairy milk, vegan milk, basically any milk that you would like to turn into Buttermilk. It is excellent for yogurt drinks and for frozen yogurts too. Can be used to make cultured sour cream, cultured whipped cream, cultured crème fraîche, clubber milk, cultured butter, and more.

Nutritional Information:

Lab test data:

Industrial size option:

Origin: Produced in Bulgaria.

Store the Buttermilk starter in the FREEZER.

We do not recommend splitting the Buttermilk starter because it contains a wider variety of cultures (i.e. cheese cultures) with different physical properties and using only a portion of it might result in imbalance of strains, and consecutively in an altered acidification profile or incomplete set (i.e. your yogurt might fail to properly turn out).

It is super easy to make Buttermilk using our Bacillus Bulgaricus starter. We have included two sets of instructions how to make Buttermilk:

• The traditional method for making Buttermilk ? if you prefer to make your Buttermilk the conventional way, manually or with the help of a yogurt-making machine.
• A fail proof method for making Buttermilk ? if you have difficulties getting good results with the traditional method or would like to get your results faster, try this fail-proof manual method instead.

You can adjust the thickness of your buttermilk by controlling the time of incubation, making it anywhere from just a fermented alternative to milk to a thick, creamy and smooth yogurt-like buttermilk, thus making it ideal for drinking, eating, backing, cooking, etc. In addition, you can use our Buttermilk starter to make other cultured fermented products like cultured butter, sour cream, clubber milk, crème fraîche, whipped cream, and more.

Buttermilk is a mesophilic product, which means you can culture it at room temperature.

This is a heirloom Buttermilk starter with live active bacteria, which means that you can reuse yogurt from your previous batch to culture your new batch, for as long as you wish.

It is super easy to make Buttermilk using our Bacillus Bulgaricus Buttermilk starter culture.

All you need is a pack of our starter and milk.

Our Buttermilk starter works with any type of dairy milk ? cow?s, sheep?s, goat?s, skim, whole, raw, or pasteurized. It can also be used with non-dairy and vegan milk of your choice.

There are two ways to make Buttermilk ? the

Note: Since these two methods are the same across all mesophilic products, for simplicity, we refer to the Buttermilk as yogurt in them.

Traditional Mesophilic Buttermilk Making Instructions

Use this method if you prefer to make your Buttermilk the traditional way, manually or with the help of a yogurt-making machine.

This is the traditional method to make mesophilic yogurts. I, frankly, prefer

The traditional method consists of two parts:

Part I. The Activation

1. Let a cup (200 ml) of milk warm up to room temperature (around 76°F / 24°C) on its own, if using pasteurized milk, or if using raw milk, bring the milk a boil then let a cup of it cool down to room temperature on its own.
2. Add the starter from the pack to the milk and stir until it dissolves.
   Note: Do not whisk. Whisking introduces air bubbles into the milk and that slows down incubation.
3. Cover the jar with a lid or a towel to keep the milk clean from dust and air-borne particles. Towel is maybe better because it allows air to still go in, which speeds up activation a bit.
4. Let the milk sit for about 24 hours and then check if it has set (firmed up).
   Note: Milk has set if it separates somewhat cleanly from the sides of the jar when you tilt the jar. Some mesophilic yogurts will be slimy so separation might look messy but you will clearly notice change in consistency.
5. If it hasn?t set in 24 hours, then keep it going and check every 2-4 hours until it sets. Some mesophilic cultures may take up to 72 hours to set depending on the ambient temperature and other conditions in your environment.
6. Congratulations, you know have an active mesophilic yogurt, which you will use as a starter in the next step.
   Note: You can also choose to eat it but be careful, it might be tarter than you expected, especially if it took too long to set ? some of the strains might be past their prime and even smell funny.

Part II. The Fermentation (The actual yogurt making)

1. Add your activated starter (the cup of yogurt from the previous step) to a liter (or up to 4 litters) of milk. Do this in a single container so all the starter can mix evenly with all the milk. The milk can be room temperature or cold, straight from the fridge.
2. Stir gently until the active starter dissolves.
   Note: Do not whisk. Whisking introduces air bubbles into the milk and that slows down incubation.
3. Distribute the milk into culturing containers (1L mason jars work best).
4. Cover the jars, the same way as in the activation step, and leave at room temperature for 12-48 hours until the yogurt has set. It will now set much faster than before. It will also be much yummier!
   Note: If your environment is warmer, the yogurt will set faster. So check it after 12 hours then check every 2-4 hours to make sure it has set. As in the previous step, the yogurt is set if it separates somewhat cleanly from the sides of the jar when you tilt the jar. Some mesophilic yogurts will be slimy so separation might look messy but you will clearly notice change in consistency. Also, keep in mind that mesophilic yogurts are naturally thinner than thermophilic yogurts so be prepared for a viscous or slimy consistency.
5. Move it to the fridge and keep it there for at least 2 hrs before eating it. Cooling the yogurt will help it thicken and improve its taste.
6. Enjoy!

Do not forget to save a cup of the ready-made yogurt to use for making your next batch! Keep that in the fridge and make sure you use it to make your new yogurt within 3-4 days to ensure all bacteria is viable and in great condition.

Advice for your peace of mind: If at any point during the later stages of activation or fermentation you are in doubt that the process is working, simply dip a knife straight down into the milk and take it out. if it?s slimy then things are already happening, if it?s clean, then incubation hasn?t started yet and you?ll need to wait a bit longer to test again.

 

Fail Proof Buttermilk Making Instructions

Use this method if you have difficulties getting good results with the traditional method or would like to get your results faster, try this fail-proof manual method instead.

This is a fail proof manual method that you can use with mesophilic cultures to get your yogurt to turn out faster compared to when using the traditional mesophilic method.

This method relies on keeping the milk warm during incubation, which speeds up the process by making the culturing environment more beneficial to the development and procreation of the lactic acid bacteria.

1. Heat up the milk to just over 167°F / 75°C
2. Set aside a cup from the milk
3. Keep the rest of the milk in the container you heated it (or distribute it to the culturing containers ? 1L mason jars work best)
4. When the milk in the cup is at 86°F / 30°C (it will feel lukewarm to the touch), add the starter from the pack to it then gently stir it until it dissolves, about a minute
   Note: You are adding the starter to the milk in cup, not to the milk in the containers! 
5. When the rest of the milk (in the containers) is ready, at around 90°F / 32°C, distribute the milk from the cup (the one with the starter) to the jars, proportionally to their volume.
6. Gently stir the milk in the jars.
   Note: At no time whisk. Whisking introduces air bubbles into the milk and that slows down incubation.
7. Place a blanket in your microwave (or oven). Microwaves and ovens are thermo-insulated and minimize the loss of heat.
8. Place the jars in the microwave on the blanket.
9. Loosely cover the jars with their lids or a towel.
10. Cover with and wrap around another blanket or a large towel. Make sure the blankets are covering the jars from all directions to minimize heat loss. This will make sure jars stay warm all throughout the incubation process.
11. Leave overnight (about 8 hours). Check if yogurt has set, if it hasn?t (different mesophilic strains have different incubation times so some may take twice that time), leave it for a couple of more hours, and keep checking a couple of hours apart, until it sets.
    Note: The yogurt is set if it separates somewhat cleanly from the sides of the jar when you tilt the jar. Some mesophilic yogurts will be slimy so separation might look messy but you will clearly notice change in consistency. Also, keep in mind that mesophilic yogurts are naturally thinner than thermophilic yogurts so be prepared for a viscous or slimy consistency.
12. Move to the fridge and keep there for at least 2 hrs before eating it. Cooling the yogurt will help it thicken and improve its taste. 
13. Enjoy!