Cultured Milk & Fermented Dairy

Learn how to make sour cream and you can have a regular supply of extra tasty, high quality homemade sour cream full of real probiotic goodness. Making sour cream at home is both easy and rewarding.

Thinking of making sour cream or creme fraiche at home? Learn more about each cultured dairy product and what is involved in culturing each at home with our comprehensive FAQ. If you're still unsure how to get started, don't hesitate to reach out, we are happy to help!

Thinking of making cultured buttermilk at home? We're excited to help you get started! As with any new project, we understand that you might have questions - so we've collected the most frequently asked questions from our customers to guide you on this next culturing adventure.

The natural lactic acid present gives buttermilk its characteristic tang, which is helpful in recipes that call for vinegar or buttermilk. The acid reacts with baking soda or powder to form lots of gas bubbles in batter, which makes it an effective non-yeast leavening agent.

When you receive your freeze-dried buttermilk starter, you have some time before it is necessary to activate it. Buttermilk cultures last longest when stored in the freezer.

Making buttermilk with raw milk differs from using pasteurized milk, and several factors should be considered.

Making sour cream at home is a rewarding project. It's fresh, smooth, and delicious, whether made from pasteurized cream or raw cream. When using raw cream, there are special considerations, discussed below, followed by complete instructions for making raw sour cream.

You'll find common issues you may encounter while culturing buttermilk with tips on how to correct them to keep your starter healthy and homemade buttermilk delicious.

Best part of making homemade sour cream: your cultured sour cream contains probiotics and it tastes absolutely delicious! Once you try your own, going back to store bought sour cream won't be the same.