Author Topic: cultured buttermilk in NZ  (Read 828 times)

Offline JeffHamm

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cultured buttermilk in NZ
« on: September 10, 2011, 08:41:37 PM »
Hi,

I've successfully used Tararau buttermilk to make a starter.  Picked up a 600 ml carton, warmed it in the hot water cupboard for 6 hours (which was a bit long; I would try 4 hours, or just leave at room temp next time).  Ended up with a yogurt like culture, which gave me around 28 or 30 ice cubes.  Used 2 today to make a Lancashire and the make all proceeded normally, and I got a good curd.  So, for anyone in NZ looking for an easy source of mesophillic culture, that one works.

- Jeff

P.S. I've e-mailed Tararau to see if they would tell me what cultures they use, but it's commericially sensitive information.  Oh well, it seems to make a decent cheese.
« Last Edit: September 12, 2011, 04:48:23 PM by JeffHamm »
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Offline Rizzo

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Re: cultured buttermilk in NZ
« Reply #1 on: April 10, 2014, 06:48:35 PM »
Excellent Jeff, that's EXACTLY what I need. Thanks