Sour Cream

By: Davey Masom

Bacteria in the Fermentation process

The type of bacteria used in the fermentation process is called "Lactococcus lactis" The bacteria ferments lactose into lactic acid

Ingredients and directions for making

Ingredients: 1/4 cup of milk, 3/4 teaspoon of distilled white vinegar l, 1 C of heavy cream

Directions: Combine milk and vinegar. Let stand for 10 min. Pour heavy cream into jar. Stir into a jar. Stir in he milk mixture and cover the jar. Let stand at room temp for 24 hours. Chill before using

Takes as long as 24 hours to make and to reach the right texture

Factors that influence the development of fermentation

Temperature

Bacteria

pH

Effect of Fermentation on the pH

When the sour cream undergoes fermentation it lowers the pH