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SOUR CREAM STARTER (1g) makes 1 liter of delicious sour cream
SOUR CREAM STARTER (1g) makes 1 liter of delicious sour cream
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Bacillus Bulgaricus 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.
Sour Cream is a dairy product obtained by fermenting regular cream
with beneficial lactic acid bacteria. Traditionally, sour cream was made
by letting cream that was skimmed off the top of milk ferment at room
temperature — the bacteria that naturally developed during fermentation
thickened the cream and made it more acidic, which was a natural way of
preserving the cream.
Cultured Sour Cream is a similar product to the traditional sour
cream. It is made by inoculating the cream with lactic acid which
produces a thick, viscous, slightly tart sour cream.
Our Sour Cream is absolutely delicious. It is ideal for eating,
making dips, topping meals (tacos!), cooking, thickening soups and
meals, sauces, etc.
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.
Use by the date indicated on the label.
Bacillus Bulgaricus starters are shipped in sealed sachets.
Transporting the packs (i.e. shipping them
to you) at ambient temperatures (even in the warmest climates) is
perfectly OK and will not damage the live cultures. We use a
freeze-dried process that keeps the strains alive and comfortable even
during long trips in hot weather.
Once you receive your starter packs – pop them in the freezer for best storage.
PREPARATION STEPS:
- UHT CREAM 1 LITER (Anchor Whipping Cream) .. cut top open
- Throw content of sour cream starter into 1 liter cream
- Stir starter with cream for a few minutes so it is mixed well
- Let it stand/cultivate for about 12-14 hours (depends on required thickness)
- Put content in chiller
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