Sour Cream Starter Culture
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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Em
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.
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.)
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!
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.
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.