Bacillus Bulgaricus 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.
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 is absolutely delicious. It is ideal for eating, making dips, topping meals (tacos!), cooking, thickening soups and meals, sauces, etc.
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.
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. 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.
Type: Heirloom Sour Cream starter. This means that you can make endless batches of sour cream, simply reusing your previously made sour cream to start a new batch.
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.
Ingredients: Live active lactic acid cultures of 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.
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.
Packaging: Aluminum foil pouches, sealed. 100% recyclable.
Details: 100% natural. 100% plastic free. No additives. Gluten free. Soy free. GMO free. Halal. Kosher.
Milk/cream to use with: This starter is OK to use with raw or pasteurized regular cream, double cream, half-and-half, or a mixture of cream and milk. You can use dairy milk or non-dairy milk, however when using vegan milks you might need to add a thickener as those won’t thicken on their own.
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. See here for recipes.
Nutritional Information: Available here
Lab test data: Available on request.
Industrial size option: Available on request.
Origin: Produced in Bulgaria.
Store the Sour Cream starter in the FREEZER.
Use by the date indicated on the label.
Bacillus Bulgaricus starters are shipped in sealed sachets.
Transporting the packs (i.e. shipping them to you) at ambient temperatures (even in the warmest climates) is perfectly OK and will not damage the live cultures. We use a freeze-dried process that keeps the strains alive and comfortable even during long trips in hot weather.
Once you receive your starter packs – pop them in the refrigerator or the freezer for best storage.
- 2+ years at around 0°F (-18°C) or lower (in the freezer)
- 1-2 years at around 40°F (4°C) (in the fridge)
- Up to 1 year at ambient (room) temperature.
Unfreezing the starter packs and freezing them again (e.g. when using only a portion) is OK to do, even multiple times.
Make sure you store open 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.
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.
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.
How To Make Sour Cream
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.