Sour Cream Starter
$2.99 – $30.99
Our Sour Cream has a lusciously thick consistency and a fresh mild taste with just the right amount of tartness.
This is an authentic traditional Sour Cream starter. Each pack contains loose powder mix, in perfect proportions, of the strains required to make the perfect Sour Cream.
Sour Cream is a dairy product obtained by fermenting regular cream with beneficial lactic acid bacteria. Traditionally, sour cream was made by letting cream that was skimmed off the top of milk ferment at room temperature — the bacteria that naturally developed during fermentation thickened the cream and made it more acidic, which was a natural way of preserving the cream.
Cultured Sour Cream is a similar product to the traditional sour cream. It is made by inoculating the cream with lactic acid which produces a thick, viscous, slightly tart sour cream.
Our Sour Cream starter makes genuine luscious and thick Sour Cream of exceptional quality with a traditional rich flavor and a fresh mild taste with just a slight tartness.
Our Sour Cream is absolutely delicious. It is ideal for eating, making dips, topping meals (tacos!), cooking, thickening soups and meals, sauces, etc.
You can adjust the thickness and the flavor of your sour cream by controlling the time of incubation, making it anywhere from creamy liquid to thick and smooth yogurt-like consistency, and from mild and sweet to nicely tart and even sour flavor. See here for sour cream making instructions.
You can use raw or pasteurized regular cream, double cream, half-and-half, or a mixture of cream and milk. The higher the fat of your original cream, the thicker and more delicious your sour cream will become. When using a higher fat content cream, you can use our Sour Cream starter to make cultured crème fraîche, whipped cream, and more.
Our Sour Cream starter is a mesophilic product, which means you can culture it at room temperature. It’s super easy to make! Just add the culture to cream and you’re done. There’s no need to heat the cream or keep it warm in a yogurt maker, though you can if you want to (here is some more information, if you want to experiment with the heating method).
This is a heirloom Sour Cream starter with live active bacteria, which means that you can reuse sour cream from your previous batch to culture your new batch, for as long as you wish.
The starter contains lactic acid cultures isolated from natural sources in ecologically preserved areas in Bulgaria as well as local, indigenous cultures. It is fully natural and organic with no preservatives, additives, artificial colors or flavors. It contains no GMO ingredients and it is soy and gluten free. Halal. Kosher.
Ingredients
Live active lactic acid cultures of Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. biovar diacetylactis and Streptococcus Thermophilus.
Storage
Store the Sour Cream starter packs in the FREEZER.
Use by the date indicated on the label.
The starter packs have 2 years of shelf live. Use by the date indicated on the label.
See more storage instructions on the Sour Cream Starter product information page.
Product Information
Additional product information is available below and on the Sour Cream Starter product information page.
| Ingredients | Lactococcus lactis ssp. cremoris, Lactococcus lactis subsp. biovar diacetylactis, Streptococcus Thermophilus |
|---|---|
| Starter Strength | > 55 billion CFU/g, 100% potency guaranteed |
| Starter Type | Heirloom Sour Cream Starter |
| Details | 100% natural, No additives, No preservatives, Gluten free, Soy free, GMO free, Halal, Kosher |
| Origin | Made in Bulgaria, Original Sour Cream recipe |
| Shelf Life | 2+ years at -15 C (in the freezer), 1-2 years at 4 C (in the fridge), Up to 1 year at ambient temperature |
| Storage | Store in FREEZER |
| Milk Type To Use With | Dairy milk OK, Non-dairy milk OK, Vegan milk OK, Excellent for yogurt drinks, Excellent for frozen yogurts too, Can be used to make cultured sour cream, Can be used to make cultured whipped cream, Can be used to make cultured crème fraîche, Can be used to make clubber milk, Can be used to make cultured butter |
Ingredients
Freeze-dried live active lactic acid cultures — Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. biovar diacetylactis and Streptococcus Thermophilus.
The starter contains nothing more than the strains it is made of and a very small quantity of dried organic skim milk powder. It is the medium on which the strains grow and some of it gets packaged together with them. The milk powder is completely consumed by the bacteria during incubation so there is none of it in the finished product. See some more information about our lactose free and vegan starters.
The starter is fully natural and organic with no preservatives, additives, artificial colors or flavors. It contains no GMO ingredients. It is soy, nuts, and gluten free.
Activity and Strength
1 gram of starter contains at least 55 billion colony-forming unit (5.5 x 1010 CFU/g) of lactic acid probiotic bacteria strains.
100% potency guaranteed. 100% viability guaranteed.
Contents
This is an heirloom starter with freeze-dried live active bacteria.
Each sachet contains loose powder mix, in perfect proportions, of the strains required to make excellent Sour Cream.
The exact amount of starter varies per pack and is indicated, in grams, under your selected pack size on the product purchase page.
More information about various pack sizes and their contents can be found here.
Sour Cream Making Instructions
It is super easy to make Sour Cream using our Bacillus Bulgaricus starter. We have included two sets of instructions how to make Sour Cream:
- The traditional method for making Sour Cream – if you prefer to make your Sour Cream the conventional way, manually or with the help of a yogurt-making machine.
- A fail proof method for making Sour Cream – if you have difficulties getting good results with the traditional method or would like to get your results faster, try this fail-proof manual method instead.
How to make Sour Cream instructions.
Why get the Bacillus Bulgaricus Sour Cream Starter
You should buy this Sour Cream starter if you are looking for a no-fuss Sour Cream starter which is easy to use, performs consistently and reliably and makes absolutely delicious cultured sour cream, clubber milk, crème fraîche, whipped cream or more.
Sour Cream is full of probiotics which makes it super healthy for you. The price of cream is usually much less than the price of sour cream, so making your own is a great alternative that also saves you money. Needless to say, homemade sour cream is near zero-waste as there is no need to recycle another plastic container.
When you make your own Sour Cream you are in control of all the ingredients so you know what you are putting in your body. Sour Cream made with Bacillus Bulgaricus starters is full of gut-healthy probiotics that are great for your health. Our Sour Cream starter is heirloom which means that you can make endless batches of Sour Cream saving a ton of money while eating healthy – an absolute win-win!
Read this long list of reasons why our starters are good for you.
Usage
The packs are packaged and labeled with the grams they contain and the volume those grams make when used entirely in one go.
The packs are intended for single use, or their contents could be split for multiple use (with the exception of the Sourdough starter which should always be used in one go).
When you split the pack, take out as much as you need to make your yogurt, then reseal and refreeze the remaining starter for later. Make sure you store the sachets in a way that prevents moisture from getting in, i.e. well closed in a Ziploc bag or wrapped around and fastened with a rubber band.
When you split the contents of the pack and use less starter amount to make smaller volumes, keep in mind that you are also reducing the total amount of yogurt that you can make from the pack (read more on that here). Refer to this page to see the gram to Liters (gallons) chart and to find out how much starter to use for different volumes of milk.
Help
Bacillus Bulgaricus starters are easy to use and are strong enough to make sure that the fermentation process completes naturally and smoothly, under the right conditions.
If you ever need help with using our products or troubleshooting your fermentation method, simply contact us with any questions and we’ll be happy to help.
You can also fill out this help form and we’ll get back to you in no time.
FAQs
If you’d rather read than write us an email, then check out this list of frequently asked questions and answers and Help and How-To articles for some more helpful information.
Nutritional Facts
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Louise Sims –
My husband likes to put it on his cereal and i like it with fruit! I also hope it’s good for us! We also use it as a topping for moussaka.
Lynn Craig –
Thanks for the .pdf to guide me when making yogurt. I am about to make a Coconut Milk version and was particularly pleased to see I was right to buy a yogurt maker so it will thicken over 12 hours. We live in a remote area and I wanted to have a good supply of yogurt ‘on the go’ for daily consumption. I love your starter and having read the history of yogurt and the origin of yogurt being in Bulgaria I’m glad I found you! We’re in the UK
James McCloskey –
Very nice products. Americans should know what a genuine product is. Keep up the good work! Hi from the US
William –
Yanko Yankov –
Hi Ivo, I buy it, because I grow up with yogurt milk and I can’t go a day without it . I just love it ;o) The Bulgarian strain is more sour then the other yogurt strains out there . Thanks for making it available in USA.
Lauren Stacy Berdy –
perfect Bulagrian yogurt! thank you, thank you!! I’m in the US
Giordano Checchi –
Ivo,
This is my reason for buying your starter culture. I was born and raised in the city of Milano,
in Italy. And I grew up having yogurt every day. It came in a glass bottle, closed by a thin
cap made with aluminum foil. I remember having to shake the bottle to pour the yogurt in my
bowl. It was a deliciously tart yogurt. I normally added a spoonful of sugar, and I will never
forget that combination of sweetness and tartness. It was in the 1950s. Then came
commercial yogurt and the whole world of yogurt was completely spoiled. The company that
used to make that yogurt of my child years, still exists and still makes very good yogurt, but
the taste is now different, they removed the tartness to make it more palatable, and obviously
added a million different variations, from skim milk to coffee yogurt, and what not.
But I have very well stamped in my mind the taste of that 1950s yogurt of my childhood. I
bought your culture because I am hunting for the taste of that yogurt, the yogurt of my
childhood. I will let you know.
Regards, Giordano
Ken and Anne Evans –
I make my own yogurt because nothing on the market is as tasty.
I use yogurt because I like it. It’s healthy, and because it work with so
many dishes
from soups to desserts.
Edythe Evans
John –
David –