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
- starter culture
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!
The first time trying the sour cream starter, love it. Best sour cream ever.
it was very easy to make from our jerseys cream, and SOOO good. Even my kids who don't like sour cream like this!!
I 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.