Make your own Sour Cream at Home with an easy to use Culture
Sour Cream Cultures
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