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Cultures For Health Non-GMO Buttermilk Starter Culture -- 2 Packets


Cultures For Health Non-GMO Buttermilk Starter Culture
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Cultures For Health Non-GMO Buttermilk Starter Culture -- 2 Packets

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Cultures For Health Non-GMO Buttermilk Starter Culture Description

  • Real Buttermilk You Make At Home
  • Cultures For Health™ Makes it Easy
  • All You Need to Grown Healthy!
  • 2 Packets of Starter Culture
  • You Can Do This
  • Non-GMO
  • Gluten Free

There should always be some buttermilk in your fridge. Nutrient-rich and versatile, this starter culture will make fresh, heirloom-style buttermilk in less than a day. use it to bake, drink it, or add it to cream to make your own butter at home. Once activated, the starter culture can be re-used over and over.


Directions

Simple Instructions: Tips and tricks inside the box and on product's website.

Recipes & Inspiration: Tempting dishes to stir your imagination located on product's website.

DIY Videos: Located on product's website.

 

Store in a cool, dry place/refrigerate for long-term storage.
Free Of
GMOs, gluten.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 0.2 g
Servings per Container: 2
Amount Per Serving% Daily Value
Calories0
Total Fat0 g0%
Sodium0 mg0%
Total Carbohydrate0 g0%
Protein0 g
Other Ingredients: Organic milk, live active cultures.

Manufactured in a facility that processes products containing soy and dairy.

Warnings

 

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Holiday Stuffing Muffins

Here’s a fun change for Thanksgiving this year. Instead of passing around a bowl of stuffing that grows soggy too soon, let your family feast on stuffing muffins. This twist on tradition turns the classic staple into individual muffins that bake up crispy on the outside and moist on the inside. This recipe combines buttermilk cornbread and crusty white bread into a must-try for all the stuffing lover at your table. Holiday Stuffing Muffins on Round Plate with Sprig of Sage

Holiday Stuffing Muffins

Cornbread

  • 1-1/3 cups buttermilk
  • 1 cup Bob’s Red Mill Medium Grind Cornmeal
  • 1 cup Bob’s Red Mill All-Purpose Flour
  • 1/4 cup sugar
  • 1/2 tsp. kosher salt
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 cup unsalted butter (melted)
  • 2 eggs (room temperature)

Stuffing muffins

  • 10 oz. Bob’s Red Mill Cornbread (cut into 1/2-inch cubes)
  • 6 oz. Italian or French bread loaf (cut into 1/2-inch cubes)
  • 1/4 cup unsalted butter
  • 1 cup celery (diced small)
  • 2 cups yellow onion (diced small)
  • 1 Tbsp. fresh sage (finely chopped)
  • 1 Tbsp. fresh parsley (finely chopped)
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1-1/2 tsp. poultry seasoning
  • 1/4 cup pine nuts
  • 2 eggs (lightly beaten)
  • 1-1/2 cups vegetable stock (or chicken stock)

Cornbread

  1. Preheat oven to 375 degrees F. Spray 8 x 8-inch baking pan.
  2. In large bowl, combine cornmeal and buttermilk; let sit 10 minutes.
  3. In another large bowl, mix together flour, sugar, salt, baking powder and baking soda. Add in cornmeal mixture, eggs and butter. Mix until well combined.
  4. Transfer to pan and bake until golden and toothpick inserted in center comes out clean, 25-30 minutes.

Stuffing muffins

  1. Preheat oven to 400 degrees F. On sheet pan, spread bread cubes and cornbread cubes in an even layer. Bake 10 minutes or until bread is crisp and light brown. Stir bread to prevent burning. Remove from oven and reduce temperature to 325 degrees F.
  2. In medium sauté pan over medium-high heat, melt butter, add onion and celery and cook, stirring occasionally, until tender, about 5 minutes. Stir in poultry seasoning, sage, parsley, salt, pepper and pine nuts and cook for another minute.
  3. To large bowl, add onion mixture and toasted bread cubes; mix with spatula until combined. Add stock and eggs and stir until combined.
  4. Line 12-cup muffin pan with baking cups. Spoon stuffing into each cup, mounding at the top. (Note: Pack stuffing in tightly to prevent muffins from falling apart.)
  5. Bake for 30-35 minutes, or until tops are browned.
  6. Let cool 5 minutes before removing from pan. Serve warm.

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