Happy Cheese Makers Since 1978
Price: $5.95
$5.95
In Stock

    Quantity:
    Availability: In Stock
    Usually ships In 2-3 Business Days

    Ricki's Sour Cream Starter will turn a quart of cream into delicious, thick, "old world" style sour cream. For a low fat substitute you can use this culture with low fat or skimmed milk.

    CULTURE INCLUDES: Lactose, (LL) lactococcus lactis subsp. lactis, (LLC) lactococcus lactis subsp. cremoris, (LLD) lactococcus lactis subsp. biovar diacetylactis, (LMC) leuconostoc mesenteroides subsp. cremoris.

    YIELD: Each packet sets 1 quart of cream.

    DIRECTIONS: 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.

    STORAGE: Keep packages in the freezer, they will last up to 2 years.

    DISCOUNTS: If you really love these you can buy 12 or more packets and you will receive our price break of $3.00 for each packet.

    NOTE: This is easy to make with our Yogotherm (E69)

    Yes 

    No 

    Allergens 

    Description of Components 


     X Wheat  
       X Other Cereals containing gluten  
       X Crustaceans   
       X Eggs  
       X Fish  
       X Peanuts   
       X

    Soybeans

     
     X   Milk (including lactose)
       X Nuts  
       X Celery  
       X Mustard  
       X Sesame Seeds  
       X Sulphur Dioxide & Sulphits (> 10 mg/kg)  
       X Lupin  
       X Molluscs  

     

    Overall Customer Rating of 1 Reviews:

    Wonderful Results

    Rating:
    Pros:
    Cons:
    I have made sour cream with this using both half & half and skimmed milk. The skimmed milk results were on par with store bought sour cream and probably was a bit better because it was fresher than store bought. The half & half sour cream was by far better than any store bought I've ever had. Even using half & half the cost is less than store bought.



    I highly recommend this product for anyone who likes sour cream and uses it on a regular basis.