Sour Cream Starter Cultureeasy to use, pre-measured culture
"Thick, creamy and so much tastier than commercial sour cream."
–Morning G, Happy Cheese Maker
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.
- (LL) Lactococcus lactis subsp. lactis
- (LLC) Lactococcus lactis subsp. cremoris
- (LLD) Lactococcus lactis subsp. biovar diacetylactis
- (LMC) Leuconostoc mesenteroides subsp. cremoris
Store in the freezer for up to 2 years
Each of the five packets will make 1 pound of sour cream
New England Cheesemaking Supply Company
Kosher certificate available upon request
|Yes||No||Allergens||Description Of Components|
- 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
- Q & A
- Related Recipes
- sour cream
Way better than store bought
Easy to make, great flavor and texture. I especially love using it for sour cream cakes! Awesome product!
This item shipped out quickly and was received on time. The starter worked very well. I am not a sour cream fan so was making this mainly for my wife, but this turned out amazing. I really like this creamy and subtle sour cream. Also, one of the easiest things to make. Highly recommend!
Dreamy Sour Cream
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!
An Excellent Sour Cream
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.