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Sour Cream Starter Culture

Sour Cream Starter Culture

Regular price $6.95
SKU: C30
21
Regular price $6.95
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Description

This Sour Cream starter culture will turn one quart of cream into thick, delicious, sour cream. With only two ingredients, cream and culture, it is easy to make freshly cultured sour cream at home. 

For a low fat substitute, use this culture with low fat or skimmed milk.

Details

Ingredients

  • Lactose
  • (LL) Lactococcus lactis subsp. lactis
  • (LLC) Lactococcus lactis subsp. cremoris
  • (LLD) Lactococcus lactis subsp. biovar diacetylactis
  • (LMC) Leuconostoc mesenteroides subsp. cremoris

Storage
Store in the freezer for up to 2 years

Yield
Each of the five packets will make 1 pound of sour cream

Brand
New England Cheesemaking Supply Company

Kosher Info
Kosher certificate available upon request

Allergens

Yes No Allergens Description Of Components
X Peanuts
X Tree Nuts
X Sesame
X Milk
X Eggs
X Fish
X Crustaceans
X Shellfish
X Soy
X Wheat
X Triticale
X Mustard
X Sulfites

Directions

  • Heat 1 quart of light cream to 86ºF
  • Add 1 packet of sour cream culture to cream, let rehydrate for 1-3 minutes
  • Stir cream for 1-2 minutes
  • Let set for 12-24 hours, or until thickened to desired consistency
  • Store finished sour cream in a refrigerator for up to one week

Cheese Making Bundle

Sour Cream Starter Culture

Item# C30

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4.86

Customer Reviews

Based on 21 reviews
5 Star
90% 
19
4 Star
5% 
1
3 Star
5% 
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E
07/12/2018
Em
Maine

Empowering

We enjoy sour cream, but I've been skeptical of the milk quality used for the store-bought kind. I made my first quart of sour cream using this starter and local raw cream, and it is good. So simple and so good. I will keep culturing it at home.

K
04/04/2018
KateGreen
Greenfield MA

Incredible flavor I never knew was possible from sour cream

After having had great success with NEC's fromage blanc culture, I decided to try making sour cream. Wow, it actually has an extra flavor dimension on top of being tangy and thick. After making two batches with light cream, I did another using whole milk and another with low-fat. The low-fat wasn't as awesome but it still was better than store-bought, and no fillers. (NOTE: I don't understand the comments from people who are having problems. Could it be that they are using ultra-pasteurized products? It's very, very hard to find cream and half-and-half that's not UP; you have to read the labels. In most regular supermarkets, even the organic milk sold there is UP. For cheese making, I go to our local natural grocery store or farm stores where local dairy products are sold, and never ultra-pasteurized. Also, I incubate mine in my dehydrator on the lowest setting.)

TB
03/03/2018
The B.
Sturbridge

Gone to Heaven?

This Sour Cream Culture is simply the best, - delicious - so easy to use! The Bread Box uses lots of sour cream - in Pound Cakes, and Savory Bread Puddings! We use locally sourced produce - using local cream to make our own Sour Cream is important to us. Thanks, CheeseMaking for making that easy to do!

A New England Cheesemaking Supply Company Customer
W
02/05/2017
WendP

sour cream culture

I grew up with yogurt in the place of sour cream for almost everything. Commercial sour cream was bland and boring. It's only been in the last couple of years I've found any brands that I felt were worth the effort, and I only used them because my family was buying them and we already had them in the house. I decided to try making my own. WOW! There's some serious flavor in here! Now I get what all the fuss is about! I use heavy whipping cream and 1/4 cup of powdered milk to get the consistency I want. I fill up a large thermos with warm water and let it sit while I get the cream up to temperature, add the culture, stir that in and then whisk the powdered milk in. Then I empty the water out of the thermos and pour the cream into it and let it sit on the counter for 2-5 days, depending on how warm or cold our kitchen is and how sour everyone wants the finished product to be. Once it's about "there", I pour it into smaller jars to keep in the refrigerator. It's so amazing, it's starting to replace the yogurt I've been using in smoothies and muesli.

MS
09/08/2016
Michael S.

Thin, bland

This is the second batch I made, I really thought I had messed up the first one, but the second came out exactly the same. Thin in consistency and flavor. Not even up to the consistency of a Mexican Crema. I've had no issues with the other cultures. The Creme Fraiche, buttermilk, and the yogurt have been coming out very well. But the sour cream has been very diappointing. After 24 hours, it was like a Mexican Crema, floating on an inch and a half of water. It had to be drained in muslin to make it useful.