Sourdough bacterial squash for sour cream 3g №5

Live sourdough “Squash” for making traditional sour cream at home. Ideal for cooking in a yogurt maker or a slow cooker. Sour cream cooked at home is very good for health. Tasty, natural product is very popular among people of all ages. Natural sour cream is a cream that, in the process of coagulation, turned into a fragrant, airy clot, entirely made up of healthy nutrients. Just mix the leaven with 1-3 liters of pasteurized cream, leave in a warm place (30-36) for 8-10 hours and sour cream is ready. Cool the product and eat on health!

How to cook sour cream?

Milk starter for sour cream "Squash" is a mixture of strains of live mesophilic lactic acid bacteria Lactococcus lactis, Lactococcus cremoris, Lactococcus diacetylactis and Leuconostoc cremoris. One bag of Squaska ferment contains at least 3 billion live lactobacilli.

Fatty cream to choose to taste, but use only pasteurized product. If the cream is fresh, it is necessary to boil them to destroy pathogens and bacteria. Make sure the cream is still usable.

Fill the entire contents of a bag of "Squash" in the cream and mix thoroughly. For a good solubility of the starter in the cream and a timely ripening process, use a cream at room temperature (up to +25). Always use clean dishes.

It is necessary to leave the mixture at a temperature of 30-36 for 8-10 hours. This can be done in different ways: to wrap the container in a warm blanket, pour it into jars and put it in a yogurt maker, use a slow cooker, in winter put the container next to the battery...

The time of souring may vary depending on the quality of the cream, temperature and other factors. Souring is over when sour cream acquires a thick consistency. Refrigerate the product in the refrigerator for 2-3 hours.

Your homemade sour cream is ready to eat. Now the most difficult step has come - choose the way to enjoy the product as much as possible! The finished product is consumed within 3 days. Enjoy your meal!

Product Parameters

Active ingredient

Only live milk bacteria concentration of at least 10 ^ 9 CFU / g. Powder with no characteristic taste or smell, packed in a film of composite material.

The product contains no allergenic components, such as lactose, nuts, gluten. There are no GMOs and GMMs. Suitable for vegetarians, vegans and people of any religion.

Storage conditions

We do not recommend to store the opened bag. Ferment expiration date from the date of production of 6 months at temperatures up to + 25 and 12 months at T = 4 ± 2 (refrigerator).