While culturing my buttermilk, it separated into curds and whey (solid on top, liquid on bottom)?
A. If the buttermilk separates into curds and whey, it is generally a sign that the culture has died. The most common reason for this is excessive heat. Please be sure the area in which you are culturing your buttermilk is 70-77 degrees. An alternative reason a culture may have died is cross-contamination. Be sure all containers, utensils, etc. are thoroughly cleaned and rinsed (soap is detrimental to live cultures) prior to making buttermilk. If this happens during your attempt to make buttermilk from the dehydrated starter culture, the next step is to use a portion of the second half of the dehydrated buttermilk starter in your packet to make a new batch of buttermilk. We recommend just using 3/4 t. of the dehydrated culture with 1/4 cup of milk for this second attempt. If your attempt is successful, you will still have a small amount of dehydrated starter culture to use in the event of a future buttermilk making emergency or if you need to take an extended break from buttermilk maki
