Sour Cream Starter Culture $7.95easy 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 freezer
Each of the five packets will make 1 pound of sour cream
New England Cheesemaking Supply Company
|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
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Easy to use and better than store bought.
Awesome Sour Cream
This is a great starter culture. After 12-24 hours of adding the culture to 1/2 and 1/2 we had a creamy thick and very delicious sour cream. This is easy and fun to make.
Works like a charm
Directions were very easy to follow, and the resulting product was amazing. The culture is designed for pasteurized cream, so tweaking may be necessary if using raw cream. Will definitely buy again.
Best sour cream I’ve had
I bought this culture just to try once, when ordering the buttermilk culture. Made it the first time to have on tacos and to make a Jalapeño Avocado Crema sauce. Both were amazing. We haven’t bought store bought sour cream since. Just stocked up on some more culture packets to have on hand. EASY to make too. Heat the half&half add the culture and leave on the counter. Our kitchen hold pretty steady at 68-78 degrees depending on the time of year. When about 72 it took about 18 hours in a mason jar.