{"id":29739,"date":"2026-08-25T22:08:47","date_gmt":"2026-08-25T21:08:47","guid":{"rendered":"https:\/\/wp.njordstorp.se\/sour-cream-starter-culture\/"},"modified":"2026-10-14T15:05:40","modified_gmt":"2026-10-14T14:05:40","slug":"sour-cream-starter-culture","status":"publish","type":"product","link":"https:\/\/wp.njordstorp.se\/en\/sour-cream-starter-culture\/","title":{"rendered":"Sour Cream Starter Culture"},"content":{"rendered":"

Sour Cream Starter Culture<\/h1>\n

Sour cream is a dairy product obtained by fermenting cream with lactic acid bacteria. Make delicious sour cream easily at home.
\nThis sour cream culture makes a delicious and thick sour cream with a traditional, rich, fresh and mild flavour, perfect for making dips, preparing sauces and soups, and much more.<\/p>\n

The fun thing about making it yourself is that you can adjust the thickness and flavour of your sour cream by controlling the incubation time, making it anything from creamy to thick, and from mild and sweet to tangy. Make it with raw or pasteurised regular cream, or mix in some milk. The higher the fat content of your starting cream, the thicker and tastier your sour cream will be. When using cream with a higher fat content, you can use this sour cream starter to make cr\u00e8me fra\u00eeche.<\/p>\n

The sour cream starter culture is a mesophilic<\/strong> starter that can be made at room temperature\u2014no yoghurt maker is needed.<\/p>\n

Njordstorp’s starter culture consists of pure freeze-dried cultures without any strange ingredients. You can produce batch after batch using the sour cream you made the first time. Depending on your hygiene, it may become contaminated, and if you notice that the flavour or acidity changes, you can start over with the culture remaining in the packet.<\/p>\n

This product is freeze-dried and can be stored for a long time. The package can be resealed after opening and therefore used for several batches.<\/span><\/p>\n

Storage instructions for starter culture: Store in the refrigerator or freezer. Starter culture is highly hygroscopic; if moisture enters the package, it will reduce the quality. Keeps for at least 2 years in the freezer.<\/p>\n

Making Sour Cream<\/h3>\n

Activate your Sour Cream Starter Culture<\/p>\n

    \n
  1. Let one cup (200 ml) of cream warm up from the refrigerator in a warm place (24\u00b0C is best).<\/li>\n
  2. Add the culture from the package to the cream and stir until it has dissolved.<\/li>\n
  3. Cover the jar with a cloth to keep the cream clean from dust and airborne particles. Alternatively, screw on the lid, but do not seal it tightly.<\/li>\n
  4. Leave the jar for approximately 24 hours, then check whether it has set.<\/li>\n
  5. If it has not set within 24 hours, leave it for an additional 2\u20134 hours until it sets. This depends on the ambient temperature and other conditions.<\/li>\n
  6. You now have an active culture that you can use as a starter culture in the next step.<\/li>\n<\/ol>\n

    Making the sour cream:<\/p>\n

      \n
    1. Add your activated culture (the contents of the jar) to 1 litre of cream. Do this in a container so that you mix all the culture evenly with all the cream.<\/li>\n
    2. Stir gently until the active starter has dissolved (you can now distribute it if you wish).<\/li>\n
    3. Cover the jars and leave them at room temperature for 12\u201348 hours until set.<\/li>\n
    4. Move it to the refrigerator and store it there for at least 2 hours before eating it\u2014the sour cream will thicken and its flavour will improve.<\/li>\n
    5. You can make endless batches of sour cream by simply reusing your previously made sour cream to start a new batch, or by freezing portions that you can use later.<\/li>\n
    6. Store in the refrigerator for up to 10\u201314 days.<\/li>\n<\/ol>\n

      Contents: milk powder, freeze-dried starter cultures<\/p>\n","protected":false},"excerpt":{"rendered":"

      Sour Cream Starter Culture<\/p>\n","protected":false},"featured_media":29740,"template":"","meta":[],"product_brand":[],"product_cat":[253,338,339],"product_tag":[290,309,303,311,327,346],"class_list":["post-29739","product","type-product","status-publish","has-post-thumbnail","product_cat-starter-cultures","product_cat-yoghurt","product_cat-yoghurt-making","product_tag-authentic","product_tag-probiotic","product_tag-probiotics","product_tag-starters","product_tag-vintage","product_tag-yoghurt","first","instock","taxable","shipping-taxable","purchasable","product-type-variable","has-default-attributes"],"_links":{"self":[{"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/product\/29739","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/media\/29740"}],"wp:attachment":[{"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/media?parent=29739"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/product_brand?post=29739"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/product_cat?post=29739"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/product_tag?post=29739"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}