We make our sour creams by culturing a mixture of fresh pasteurized milk and cream from our local family farms with the good-for-you bacteria streptococcus lactis. This results in the characteristic tangy flavor of Clover Sour Creams. It’s a flavor that’s great on soup, in tacos, chili and all of your family recipes. And of course, it’s made with rBST- and antibiotic-free milk and cream.


Cultured Milk, Cream, Microbial Enzymes (Non-Animal).