1/8tspmesophilic cultureor 1 tbsp well established clabber, or previous batch sour cream
Instructions
Sprinkle freeze dried culture over the surface of the cream. Let rehydrate for 5 min before incorporating it in. If you are using clabber or previous batch sour cream there is no need to wait.
Put a lid on the jar and leave it on the counter for 12-24 hours until thick like greek yogurt, but no bubbles have formed. Once thick, transfer it to the fridge or strain it into cream cheese.