Activating The Culture: Sour Cream

These handy dandy instructions can be used for these for these cultures:

Classic Sour Cream

Mexican Sour Cream

Mild Sour Cream

Activating The Culture

  1. Heat one cup of half-and-half to 86 degrees Fahrenheit. This takes about 2 minutes on the stove, but you can nuke it in the microwave for 20 seconds if you’re in a hurry.

2. Add dried cultures, stir, and wait 2 minutes for the culture to rehydrate.

3. Stir again and cover.

4. Let ferment at room temperature for 12-24 hours.

Place in refrigerator for six hours before using (unless you like eating warm sour cream, in which case, go nuts!).

Our sour cream is an heirloom culture, which means a portion of your last batch makes your next batch.

INDEFINITELY! FOREVA AND EVA!!

For real, though: if you take care of your culture, it will always take care of you. And your kids. And their kids. And so on.

Making Sour Cream On The Regular

  1. Heat half-and-half to 86 degrees Fahrenheit.

2. Mix 1 tablespoon for every cup of half-and-half.

3. Stir and let ferment at room temperature for 12-24 hours.

4. Place in refrigerator for six hours.

EASY!!