Ingredients

• 1/8 teaspoon DCI 901 Buttermilk/Sour Cream culture
• ½ to 4 gallons goat milk

Equipment

• Stainless-steel pot large enough to hold your milk (double-boiler set-up is best)
• Thermometer
• Measuring spoons
• Large mixing spoon

Cook’s Note

Please be sure all equipment is sanitized before use.

Preparation

1. Heat milk to 185°F and hold for 30 minutes. This process results in a thicker-bodied buttermilk. Be careful to not scald your milk. You may decide to skip this step if you are using raw milk and prefer a raw-milk product.
2. Cool milk to 77°F and add culture. Stir culture in gently until dissolved.
3. Incubate milk at 74-77°F for minimum of 16-18 hours. Normal Room temperature of 72°F will help maintain this temperature during the incubation process.
4. Refrigerate.