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

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  • Description

    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

  • 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.
  • Customer Questions
    • From Jay at 11/22/2020 5:25 AM
      Is it possible to prepare sour cream using the instant pot yogurt setting? From what I've read it maintains about 110 degrees, so significantly hotter than your recommendation in the recipe for the product.
      If not, can you suggest a way to incubate without special equipment? The only thing I can think of would be to make a hot water bath in a cooler and keep the lid closed, but that might require adding hot water occasionally to keep the temp up, so that seems less than ideal
      Hi Jay,

      The cultures that make up sour cream culture blends are mesophilic, and won't be happy at yogurt (thermophilic) temperatures -- and if the culture's aren't happy enough to reproduce, you will not have a good result at all! The temperature recommended for incubation of sour cream and buttermilk (77F, plus or minus a few degrees) is obviously easier to maintain in some homes than others, depending on where you keep your thermostat! A Yogotherm incubator works very well, but any well-insulated container should be able to maintain a temperature that is in acceptable range. Your cooler idea is a popular one -- one tip, the less air space left in the cooler, the less you will have to concern yourself about making sure your temperature stays in range. I also know folks that have used heating pads, but those vary quite a bit so employing that method might include some trial and error.
      Hope this helps!

      GetCulture Team
    • From Lev at 10/09/2020 8:07 AM
      How long does this product stay viable if kept in the freezer? Will keeping it even colder in my chest freezer be helpful in extending shelf life?
      Hi Lev,

      Freeze-dried cultures, when kept in the freezer, are very stable if kept frozen and can remain viable for several years assuming you have protected them from moisture and uninvited bacteria. To answer your question about the chest freezer: the colder the better, so if it's colder than your regular freezer then that would be preferred. Another potential benefit to storage in your chest freezer is that chest freezers generally don't have the defrost cycle found in regular fridge freezers; defrost cycles *could* result in moisture getting into your culture (though if your culture packet or bottle is sealed well, this point is moot). For more storage tips, please check out our FAQ section. Hope this helps!

      GetCulture Staff
    • From Astrid at 05/17/2020 4:48 AM
      All your recipes are not indicating if you use raw or pasteurized milk. Do you still have to heat up the cream even when you use
      pasteurized cream?
      Hi Astrid,

      Assuming you are referring to the first step in our sour cream recipe, the purpose of heating the cream and holding it for a period of time is to denature the proteins, which will give you a thicker final product. If you skip this step, your final product may not have the body that would be expected of a sour cream. This is true whether you are using pasteurized or raw cream.

      GetCulture Staff
    • From lily at 01/13/2019 2:34 PM
      Can I get international shipping to South Korea?
      Hi Lily,

      Unfortunately, due to the perishability of most of our products and the high cost of expedited international shipping, we currently ship only to U.S. addresses. Thank you for your inquiry.

      GetCultuer Staff
    • From Gavi at 10/12/2018 2:11 PM
      What is the kosher certification of this project?
      Hi Gavi,

      This product is Kosher Dairy, certified by OK. I will send you the certificate in an email. Thanks for the question!

      GetCulture Staff.
    • From Zeinab at 12/01/2015 7:32 PM
      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 5:25 PM
      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 8:46 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 1:11 PM
      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 3:22 PM
      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 07/27/2014 3:27 AM
      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 12:16 PM
      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 06/28/2013 5:39 AM
      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 11:05 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 6:04 PM
      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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  • Reviews

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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.
    • Author: Suzy
      I add a splash of cultured buttermilk to my chevre recipe, and it creates a very silky texture in the finished product. But be aware that the shelf life of this buttermilk is very short compared to yogurt or kefir -- starts getting "funky" after about a week.
    • Author: Kyle
      i sure like this one. I have only used the best quality raw milk, and it always turns out jut right. It is effervescent and smooth. And, it is forgiving...as in, you can be lax with the temperature and time.

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