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
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.
Bought 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.
Delicious from the start, but I had to play around with the amount of half-and-half and starter. I especially like 3 packages of starter to half gallon of dairy. I also find it helpful to culture overnight in my oven with the light on. This makes a sweet-tangy sour cream that is thicker. I do not stir the final product. I scoop off the top heavy cream part of the sour cream for crème fraîche like product. Then the remainder of the sour cream is not as fatty which I prefer.