Sour Cream Starter Culture

So this is what sour creams is supposed to taste like…. I’ll Never buy sour cream from the grocery store again

I've been trying to avoid purchasing food products in plastic containers for several years, but always ran into a problem with sour cream. Just no alternative to pint plastic tubs - until I discovered Ricki's Sour Cream culture. It's easy, I can make it in glass jars, and it uses 1/2 & 1/2 instead of cream so saves some calories without any loss in flavor or texture. Try it!

I was quite happily surprised by the very nice flavor and odor of the finished sour cream culture. The culture sets very well after 12 hours. I discovered it sets a bit harder when I let it be for 15+ hours. Once refrigerated, it become a very solid sour cream that whips well. Of course, I've been using only heavy whipping cream, so that might be what's happening here.

Manufactured, store-bought sour cream is good, but insipid. Wallaby made sour cream that was excellent. But despite my efforts, they saw fit to discontinue this product. I like sour cream a bit too much, so I decided to try making my own. The results were very tasty and not too difficult to create (I resurrected a Yougotherm). The results were a little loose. I might try the addition of milk powder in the future. If flavor is important to you, why not give it a try, the small effort required is worth it.

I have not used this sour cream starter culture yet. I have however made 4 wheels of cheese using the mesophilic starter culture! They offer great products and I am very excited to give the sour cream starter culture a try!