New England Cheesemaking - Sour Cream Culture

New England Cheesemaking - Sour Cream Culture

Product Code:NEF-C30

Sour Cream Culture - 5 Pack

Ricki's Sour Cream Starter will turn a quart of cream into delicious, thick, "old world" style sour cream. For a low fat substitute you can use this culture with low fat or skimmed milk. 

CULTURE INCLUDES: Lactose, lactococcus lactis subsp. lactis, lactococcus lactis subsp. cremoris, lactococcus lactis subsp. biovar diacetylactis, leuconostoc mesenteroides subsp. cremoris.

YIELD: Each packet sets 1 quart of cream.

DIRECTIONS: Heat 1qt. pasteurized light cream or 1/2 & 1/2 to 86ºF. Add and mix in 1 packet. Let set at room temperature, undisturbed, for 12 hours or until thickened to desired consistency.

STORAGE: Keep packages in the freezer, they will last up to 2 years.
For a PDF detailing all New England Cheese Product Storage Specs, Click HERE