Sour cream has become a staple in most kitchens. It is kept on hand to make quick dips and thicken sauces. Much like yoghurt sour cream also tenderises and softens baked goods. Our organic sour cream starter is made by adding lactic acid-producing bacteria to cream. Left to ferment it then produces the slightly tart, thick substance known as sour cream.
Our sour cream is of the heirloom variety and can be recultured by taking a small amount from the batch just made and adding it to new cream to make a fresh batch. This process can be continued indefinitely as long as the culture is properly cared for. Sour cream can be made from double cream, single cream, or a mixture of cream and milk. The more fat content available during fermentation, the thicker the sour cream will become. This incredibly easy to make sour cream requires no special equipment and tastes delicious. Why not try making your own sour cream today?
Allergens – Contains milk (cows).
Please note that we do not send printed copies of instructions with your purchase. If you would like to have a printed version, you can open a printable PDF by clicking here.
TABLE OF CONTENTS:
Organic sour cream starters are freeze dried and can be stored at room temperature until the activation date on the back of the packet. If you do not plan to activate the sour cream before that date, it can be stored in the freezer for up to 2 years.
A glass jar and a breathable cover such as a muslin cloth or paper towel.
To activate the sour cream, boil 150ml of whole pasteurised milk and allow it to cool back to room temperature. We recommend boiling the milk for the activation stage so that any microbes in the milk are killed off, giving the starter the best chance of success, Put the milk into a jar (ideally 1 litre capacity). No cream is required for this stage. Place the sachet of freeze dried sour cream into the milk and cover the jar to stop dust getting in. Do not cut off the airflow completely. A paper towel fastened with a rubber band works well. Leave it at room temperature for 24-72 hours until you notice that the milk has set. Then proceed with the steps listed below.
Sourcream will work great with any type of cream made from animal milk. This includes goats, sheep and buffalo milk. The same applies to milk.
Sadly not. Sourcream requires lactose present in animal milk to successfully ferment.
Yes, you can. However, we would still recommend you follow the activation process with pasteurised milk. Another thing to note is that due to the high microbe and bacterial levels present in raw milk, the starter will compete for dominance. This can lead to a thinner consistency overall.
You can freeze the sourcream for short periods of time (1-3 months). Beyond that, the bacteria will start to decline.
You can also dehydrate the stater by pasting a thin layer onto parchment paper and leaving it to dry in a well-ventilated area. Dehydrated starters can be kept in the freezer for a number of years without losing potency.
Sadly neither of these methods are full proof and we can not guarantee they will always work. Overall though success rates are very high. The best way to preserve the bacteria in the starter it to use a freeze-dry method which requires specialist equipment.