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901 Buttermilk & Sour Cream Culture

Buttermilk/Sour cream culture blend. Produces a sour cream or buttermilk with a smooth creamy texture and effervescent taste and aroma.

Contains: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis biovar. diacetylactis, Leuconostoc mesenteroides subsp. cremoris

Allergens (US): MILK

GMO Status: non-GMO

Kosher Status: Kosher Dairy, certificate available

SKU FM-3048-PL
Weight 0.50 oz
Starting at: $14.95
Choose a Size
Usage Rate Hobby Level  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.
  • From Zeinab at 12/01/2015 11:32 AM
    Im going to use this culture to make Cultured Butter, when do I have to add it to the cream? before churning or after churning?
    Hello Zeina,
    You would add the culture before the churning of the cream. I will email you our recipe for Cultured Butter which will help explain the process.
    Hope this helps. Let us know if you have any questions.
    GetCulture Staff
  • From Lynda at 03/31/2015 10:25 AM
    How many teaspoons are in the small and large bottles?
    Hi Lynda,
    Its hard to say how many teaspoons are in the bottle since we sell the culture by weight and not by volume. But on average the small (4.5 gram) has about 2 to 2.5 teaspoons.
    The small will give you approx. 8-16 batches depending on your recipe.
    Hope this helps.
    The GetCulture Team
  • From Leslie at 11/22/2014 12:46 PM
    Can this be used to make cultured butter by adding it to Pasteurized, not Ultra Pasteurized, cream? If so, are the measurements the same as posted 1/8 tsp for 1-2 quarts of cream?
    Hello Leslie,
    Yes you can use the 901 for making cultured butter. It will work just fine with pasteurized cream! And yes, you would still use 1/8 tsp for 2 qts cream.
    GetCulture Staff
  • From Pete at 10/11/2014 6:11 AM
    How does the percent of butter fat in the milk affect the result of buttermilk? Is it better to use skim? Full fat?
    It depends on what flavor you want. You can use skim for less fat and a thinner body. Or if you use full fat, you will have more flavor and a thicker body.
    -GetCulture Support
  • From Derek at 08/20/2014 8:22 AM
    Can this culture be used to make quark? I am assuming since it is buttermilk culture it would produce the desired results. Please confirm. Also, since these must kept in a freezer, how does transport from the time of packing to delivery affect the bacteria, especially in the summer?
    901 Buttermilk/Sour Cream culture can be used to make quark.
    Our Products can be out of the fridge or freezer for 5-7 business days. And in the summer we avoid shipping out late in the week just make sure our products don't end up sitting up in a hot post office/warehouse. For more on our shipping info you can visit this link.
  • From Judy at 07/26/2014 8:27 PM
    Does this culture work for using with raw goat milk?
    All of our products can be used with raw goat's milk.
    GetCulture Support
  • From guin2011 at 08/07/2013 5:16 AM
    Can this be re-cultured to make continual buttermilk?
    We usually don't encourage re-culturing because the proportions of the individual bacteria within the blend can easily get out of whack anywhere in the process, which will cause flavor and other defects in your buttermilk. That said, it is possible -- just note that results can vary significantly, whereas you would have very consistent results with fresh culture.
    GetCulture Support
  • From Lori at 06/27/2013 10:39 PM
    I was wondering what the differences are among this (901), Flora Danica, and Aroma B. They seem to have the same bacteria species in them. Thanks!
    Hello Lori,
    The 901, Flora Danica and Aroma B do have the same bacteria species. The difference is, they are made by different manufacturers. Each manufacturer has their own specific ratios of each bacteria. We do not know what those ratios are. There is going to be slight flavor differences with each. The only way to know which one you prefer is to try them.
    GetCulture Support
  • From Taylor at 06/24/2013 4:05 PM
    I have made the sour cream and it smells amazing and has a nice tart flavor, however, it is a little stringy. Is this normal?
    Hi Taylor,
    The stringy (often called "ropey" in the industry) problem that you mention could be caused by two things: first, milks that are lower in fat tend to cause this due to how fat affects the fermentation, and secondly, too low of a fermentation temperature (70 degrees F or lower will cause ropey sour cream). Check your fermentation temperature and make sure it is around 75-77 degrees F; it is also a good idea to check that your thermometer is calibrated correctly. You can achieve this by placing your thermometer in a glass of ice water (mostly ice) and checking to see if your thermometer reads 32 degrees F. If it is an analog thermometer and you need to adjust it, you can adjust it by slightly turning the screw behind the head while the thermometer is in the ice water until you get the correct reading. I hope this helps!
    GetCulture Support
  • From Taylor at 06/18/2013 11:04 AM
    If I would like to make a quart of sour cream, would I still use 1/8 tsp of the culture?
    Yes, you would still use that amount. The particle sizes of the individual strains of bacteria blended together in the 901 culture make it difficult to measure out even proportions if we try to go smaller in the amount. That is why you can use 1/8 tsp 1-2 qts and 1/4 tsp for 1 gallon. Hope this helps.
    GetCulture Support

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Customer Reviews

  • Author: Lori
    Outstanding flavor and very easy! Highly recommended.
  • Author: Susan
    Very easy to use. Works great to clabber milk as well for other recipes!
  • Author: Terrence
    This culture culture makes a very thick but generally flavorless buttermilk. It would probably be good for use in making pancakes or muffins, but if you like buttermilk to drink a different culture would probably be better.

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