Questions on Buttermilk & Sour Cream Direct Set Starter Culture

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• From bonnie at 2/19/13 9:18 AM
  • I have your buttermilk heriloom culture. I want to make sour cream. What do I do? I use raw milk and have raw cream.
  • If you have not activated the starter yet, please follow the instructions here: http://www.culturesforhealth.com/media/docs/Cultured_Buttermilk_Instructions.pdf To make sour cream, add 1-2 tablespoons of your buttermilk starter per cup of cream, cover lightly and allow to culture for 12-18 hours in a warm spot (70°-80°F). When the culturing process is complete, place the sour cream in the fridge to cool.
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• From Mary at 2/19/13 7:21 PM
  • Just a quick question...How do you hold the milk at 185 for 30-60 minutes?
  • On the stove, a double boiler can work nicely for this. You don't want it to go over 185, it's better to keep it a little low than let it get too high. Some crockpots have precise temperature control, which allows you to set it and leave it.
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• From Nao at 2/13/13 5:25 PM
  • Hi, I received the packets and wonder if the culture can continue for generations. Or do I need to buy another packets once I used all of it? (Is it same thing for Creme Fraiche as well?)
  • Our Direct set starters need to be purchased again once they have run out. You Can purchase a heirloom variety buttermilk starter that should re-culture indefinitely.http://www.culturesforhealth.com/buttermilk-starter-1.html
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• From Danielle at 12/6/12 9:13 AM
  • The directions for sour cream first state to use light cream, then at the bottom heavy sour cream is mentioned. I only have access to one type of grass-fed, local cream and it is heavy. Will this work?
  • Yes, your heavy cream will be delicious cultured.
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• From Beth at 4/18/12 8:27 PM
  • What is the difference between this starter culture and a yogurt or creme fraiche starter culture?
  • The starters are composed of different bacteria strains. The Creme Fraiche starter includes also includes rennet and citric acid.
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• From Victoria at 3/27/12 11:17 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.
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• From leda at 4/11/11 6:37 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).
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• From nymie at 4/7/11 1:22 PM
  • Is this product powdered or liquid?
    Does it need to be refridgerated?
  • It is shipped as a dehydrated powder which is shelf stable. We do recommend refridgerating the culture if you won't be using it within a week or so of receiving it.
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