Details
Make delicious Buttermilk and Sour Cream at home with this direct set starter culture. Each box contains eight packets. Direct-set cultures cannot generally be perpetuated/recultured. For an heirloom variety buttermilk starter which can be recultured and perpetuated, click here.
Each Box Contains: 8 packets direct-set freeze-dried buttermilk and sour cream starter; sufficient to inoculate 2-16 gallons at the following rate: 1 packet per 2-16 quarts milk or cream (it is important to use at least 1 packet batch, please do not attempt to use less as the results will be unreliable). Store in the freezer.
Buttermilk Instructions: Heat milk to 185F degrees and hold for 30-60 minutes. Cool milk to 77°F and add starter culture. Stir until fully dissolved and incorporated. Incubate at 74-77°F for 16 -18 hours. Refrigerate. For added body, add ½ cup non-fat powdered milk prior to heating. Customers wishing to use raw milk can choose to heat the milk only to 77°F prior to adding the culture.
Sour Cream Instructions: Heat light cream to 145°F degrees and hold for 45 minutes. Use higher temperatures up to 185°F to improve body and texture. Cool the cream to 77°F and add the starter culture. Stir gently until fully dissolved and incorporated. Incubate at 77F for 16-18 hours. Cream should be thick and aromatic when finished. Refrigerate. For a heavier body, add ¼ to ½ cup nonfat dry milk powder to the cream prior to heating. Customers wishing to use raw milk can choose to heat the milk only to 77°F prior to adding the culture. Please note, sour cream made with raw cream will have a thinner consistency than sour cream made with pasteurized heavy whipping cream.
Ingredients: Milk, live active cultures (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis biovar diacetylactis and Leuconostoc mesenteroides subsp. cremoris).
Packaged in a facility that also manufactures soy, wheat, nuts, and fish.
Questions on Buttermilk & Sour Cream Direct Set Starter Culture
4 Item(s)
- From nymie at 4/7/11 11:22 AM
- From leda at 4/11/11 4:37 PM
- can this product be used to make cultured butter (first making the buttermilk,t hen separating milk from solids)? also how does the taste of this product differ from your other buttermilk starter? -
- This culture can be used with cream to make butter (first culture the cream then make the butter). In terms of taste, there aren't any significant differences. Primarily it's just the difference between having a culture powder you keep in the freezer (this product) and one that you keep going in the fridge (the heirloom culture we carry).
- Do you find this question helpful? Yes No
- From Victoria at 3/27/12 9:17 PM
- How big is a batch of sour cream that can be made using one pkg of starter?
Can culture be kept frozen? For how long? - The box contains eight packets. Each packet will culture one to two quarts of milk or cream. The unopened packets can be stored in the refrigerator or freezer for 9 to 12 months.
- Do you find this question helpful? Yes No
- How big is a batch of sour cream that can be made using one pkg of starter?
- From Beth at 4/18/12 6:27 PM
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Back to the product pageCustomer Reviews
- I'm never buying sour cream from the store again! Review by Ama
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This is the easiest thing in the world to make, and the results are delicious. I heat up the milk and cool it down, stir in the starter, and let it sit in a thermos insulator for 18 to 24 hours. Thick, rich, tasty sour cream for less than half what I pay for it in the store. (Posted on April 17, 2012)Price Value Quality
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Starter cultures, rennet for cheese making and cultured vegetables, juices and condiments are sensitive to excessive heat. Once your order has shipped, an e-mail with tracking information will be sent to you. We encourage you to use the tracking information to anticipate the arrival of your items so they can be removed from the mail box and stored in the refrigerator promptly.