Sour Cream Cultures
Make your own Sour Cream at Home with an easy to use Culture
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USE SINGLE OR DOUBLE CREAM 0.5 to 1 Litre
- Heat Cream to 32-37oC, pout into Clean/Sterilized container with lid.
- Open Sachet and use 1/8 to 1/4 a teaspoon of culture and mix into the cream.
- place container in an area in your Kitchen with a temperature of 20-25oC.
- Incubate for 12-14 hours
- Mix well and store in the fridge
One Sachet will make 15-20 litres of Sour Cream.
For further information please contact us