Sour Cream Starter Culture
easy to use, pre-measured culture"Thick, creamy and so much tastier than commercial sour cream."
–Morning G, Happy Cheese Maker
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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United StatesI 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!
United StatesThe first time trying the sour cream starter, love it. Best sour cream ever.
United Statesit was very easy to make from our jerseys cream, and SOOO good. Even my kids who don't like sour cream like this!!
United StatesI heated the half and half, rehydrated the culture, stirred it in...put it in an insulated pot in the basement and 24 hours later, sour cream. It was runny (kind of like the sour cream at fast-food Mexican places). For my second batch, I added some powdered milk (pro-tip that was right on the label) boom, perfect sour cream.
United StatesBought this culture on a whim because I like store-bought sour cream. I was very pleasantly surprised when I made this with a quart of grass-fed cream from a local farm. Their "cream" has a fat content more like half and half. But when cultured, I had the thickest, richest, most delicious sour cream I had ever tasted. Thank you for the best sour cream I have ever tasted.