MAKING SOURCREAM AT HOME

1. Use light cream (18-22% butterfat).
2. Heat to 145 °F hold for 45 minutes. Use higher temperatures of 185 °F to improve body and texture and hold for 45 minutes. (Optional - Add ¼ to ½ cup nonfat dry milk to make a heavier body.)
3. Cool cream to 77 °F and add 1/8 tsp of bm/sc culture for 1/2 gallon up to 4 gallons of milk. Add 1/4 tsp for over 4 gallons up to 8 gallons. Stir in gently until dissolved.
4. Hold at 77 °F for 16 to 18 hours. Cream should be thick and aromatic when finished. If repackaging in smaller containers, stir gently to a smooth consistency.
5. Refrigerate

KEEP ALL CULTURES IN THE FREEZER.
SHAKE WELL BEFORE POURING CULTURE INTO MEASURING SPOON

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