Our Sour Cream starter makes genuine luscious and thick Sour Cream of exceptional quality with a traditional rich flavor and a fresh mild taste with just a slight tartness.

You can adjust the thickness and the flavor of your sour cream by controlling the time of incubation, making it anywhere from creamy liquid to thick and smooth yogurt-like consistency, and from mild and sweet to nicely tart and even sour flavor.

You can use raw or pasteurized regular cream, double cream, half-and-half, or a mixture of cream and milk. The higher the fat of your original cream, the thicker and more delicious your sour cream will become. When using a higher fat content cream, you can use our Sour Cream starter to make cultured crème fraîche, whipped cream, and more.

Our Sour Cream starter is a mesophilic product, which means you can culture it at room temperature. It’s super easy to make! Just add the culture to cream and you’re done. There’s no need to heat the cream or keep it warm in a yogurt maker, though you can if you want to, if you want to experiment with the heating method.

This is a heirloom Sour Cream starter with live active bacteria, which means that you can reuse sour cream from your previous batch to culture your new batch, for as long as you wish.

The starter contains lactic acid cultures isolated from natural sources in ecologically preserved areas in Bulgaria. It is fully natural and organic with no preservatives, additives, artificial colors or flavors. It contains no GMO ingredients and it is soy and gluten free.

Storage

Store the Sour Cream starter in the FREEZER.

PREPARATION STEPS:

1. UHT CREAM 1 LITER (Anchor Whipping Cream) .. cut top open
2. Throw content of sour cream starter into 1 liter cream
3. Stir starter with cream for a few minutes so it is mixed well
4. Let it stand/cultivate for about 12-14 hours (depends on required thickness)
5. Put content in chiller