901 Buttermilk & Sour Cream is a lactic acid culture blend for buttermilk and sour cream. This culture produces a heavy body with a smooth creamy texture and an effoervescent taste and aroma.
Contains: Lactococcus lactis subsp. lactis, Lactococcus cremoris subsp. cremoris (formerly: Lactococcus lactis subsp. cremoris), Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris
Primary Applications: Buttermilk, Sour Cream
Storage Conditions: Store in the freezer
Usage Info: Buttermilk: 1/8 tsp. for 1/2-4 gallons milk. Sour Cream: 1/8 tsp. for 1/2-4 gallons light cream. Incubate at 72-78F for 16-20 hours until thick and creamy.
