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Individually selected and freeze-dried strains of lactic acid bacterial cultures for the production of buttermilk and sour cream. This culture blend produces a heavy body and high flavor.

June 2020: Please note that due to a temporary shortage of certain packaging supplies, some of our products have been packaged in substitute packaging. Please be assured that there is no change to the product within. If you have any questions or concerns, please call our Customer Service or Technical Service teams at 608-242-9030.


Buttermilk, sour cream

Gallon amount on bottle is equal to batch size recommendation for that bottle.

Lactococcus lactis subsp. lactis

Lactococcus lactis subsp. cremoris

Lactococcus lactis subsp. lactis biovar diacetylactis

Leuconostoc mesenteroides subsp. cremoris

Kosher Dairy, certificate available


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