Ricki's Sour Cream Starter will turn a quart of cream into delicious, thick, "old world" style sour cream. For a low fat substitute use this culture with low fat or skim milk.
- CULTURE INCLUDES: s.lactis, s.cremoris, l.b.diaetylactis, m.s.cremoris and malto dextrin
- YIELD: Each packet sets 1 quart of cream.
- STORAGE: Keep packages in the freezer, they will last up to 2 years.
- NOTE: This is very simple to make using the Yogotherm, in the Home Dairy Kit. DS means Direct Set, which means they cannot be re-cultured.
This culture will die in temperatures over 100 degrees Fahrenheit. Please make sure that when the package arrives it does not sit in a hot place for an extended period of time..
||New England Cheesemaking Supply
||Made from Cow's Milk, Soft, Sour Cream
|Cheese Aging Time
||No Aging Required
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.
Shipping Weight: 0.50 lbs.
Dimensions: 2.5"L x 2.5"W x 0.25"H