Sour Cream Starter Culture
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
Great Taste & Easy
The sour cream starter culture is very easy to use and creates delicious sour cream. Yummy!
Love this Sour Cream
Taste is great but I thought it was a little runny so I tried adding powdered milk. Next time I'll try using heavy cream instead of half and half.
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!