Raw Sour Cream

Prep time: 3 hrs      Cook time: 0 mins      Rest time: 1 day     Total time: 1 day 3 hrs

Makes: 1 quart sour cream

This raw sour cream is made using raw cream and a sour cream starter culture, yielding a thick, tangy, and delicious result full of gut-healing, nourishing bacteria.

raw sour cream

What you need to make Raw Sour Cream

Ingredients:

Equipment:

  • Mason jar, Tupperware, or similar container big enough to hold the sour cream

Substitutions

Pasteurized cream will work in place of raw cream.

raw sour cream

raw sour cream

How to make Raw Sour Cream

If a visual will help, watch the Instagram Reel for this recipe.

raw sour cream

Pour the cream into your mason jar or Tupperware.

Take your raw cream (ASHLEY20 for 20% off) and pour it into your mason jar or Tupperware.

Note: This recipe will work with anywhere between 1-4 quarts of raw cream. I used a little under 1 quart (about 32 oz).

Leave it on the counter until it gets to room temperature.

Get the cream to room temperature (74-77 degrees). You can do this by using the sun, heating the cream on the stove, or leaving it on your counter. I used the sun then just left mine on the counter. If you are heating it, make sure not to heat up the raw cream too much or else you’ll pasteurize it.

Add the starter culture.

Once the cream is at 74-77 degrees, add 1 packet of Cultures for Health Sour Cream Starter Culture (ASHLEYR for 10% off) to your container.

Mix gently to incorporate the culture throughout the cream.

Leave on the counter for 16-18 hours.

Close the lid and leave your cultured raw cream in 74-77 degrees for 16-18 hours. I left mine on the counter for about 18 hours. I hear slightly elevated temperatures may produce a better, more potent flavor. The flavor of my sour cream was fresh, but mild. I think it would have been better if it was a little warmer.

Refrigerate for 6+ hours.

Once it’s done culturing, the cream – now sour cream – should have thickened quite a bit. Place your container in the fridge for 6+ hours so your sour cream can thicken a bit more.

Note: My sour cream came out of culturing pretty thick, and leaving it in the fridge made it very thick…so thick that you cannot pour it.

Serve and enjoy!

I hear raw dairy products never go bad, so in theory, this should never spoil. But to preserve the taste, I’d leave it for no longer than 2-3 weeks in the fridge.

raw sour cream

Tips to make the best Raw Sour Cream

  • This recipe will work with anywhere between 1-4 quarts of raw cream. I used a little under 1 quart (about 32 oz).
  • My sour cream came out of culturing pretty thick, and leaving it in the fridge made it very thick…so thick that you cannot pour it.

A few of my other favorite sweet eats:

Strawberry Truffles

Crunch Bars [with Beef]

Jumbo Chocolate Cups with Salted Chunky Date Filling

Flourless Lemon Blueberry Muffins

Spongey Cake Bars

Maple Bacon Doughnuts

Raw Sour Cream

raw sour cream

Raw Sour Cream

This raw sour cream is made using raw cream and a sour cream starter culture, yielding a thick, tangy, and delicious result full of gut-healing, nourishing bacteria.
Prep Time3 hrs
Cook Time0 mins
1 d
Total Time1 d 3 hrs
Food Type: Dip, Sauce, Side Dish
Cuisine: American
Diet Preference: Carnivore, Dip, Egg-Free, Gluten-Free, Keto, Low FODMAP, Nightshade-Free, Nut-Free, Sauce, Side Dish, Snack, Sugar-Free, Zero Carb
Servings: 1 quart
Author: Ashley Rothstein

Equipment

  • Mason jar, Tupperware, or similar container big enough to hold the sour cream

Ingredients

Instructions

Pour the cream into your mason jar or Tupperware.

  • Take your raw cream (ASHLEY20 for 20% off) and pour it into your mason jar or Tupperware.
  • Note: This recipe will work with anywhere between 1-4 quarts of raw cream. I used a little under 1 quart (about 32 oz).

Leave it on the counter until it gets to room temperature.

  • Get the cream to room temperature (74-77 degrees). You can do this by using the sun, heating the cream on the stove, or leaving it on your counter. I used the sun then just left mine on the counter. If you are heating it, make sure not to heat up the raw cream too much or else you'll pasteurize it.

Add the starter culture.

Leave on the counter for 16-18 hours.

  • Close the lid and leave your cultured raw cream in 74-77 degrees for 16-18 hours. I left mine on the counter for about 18 hours. I hear slightly elevated temperatures may produce a better, more potent flavor. The flavor of my sour cream was fresh, but mild. I think it would have been better if it was a little warmer.

Refrigerate for 6+ hours.

  • Once it's done culturing, the cream - now sour cream - should have thickened quite a bit. Place your container in the fridge for 6+ hours so your sour cream can thicken a bit more.
  • Note: My sour cream came out of culturing pretty thick, and leaving it in the fridge made it very thick...so thick that you cannot pour it.

Serve and enjoy!

  • I hear raw dairy products never go bad, so in theory, this should never spoil. But to preserve the taste, I'd leave it for no longer than 2-3 weeks in the fridge.

 

Looking for some more easy sweet eats? Try one of these recipes:

Strawberry Truffles

Crunch Bars [with Beef]

Jumbo Chocolate Cups with Salted Chunky Date Filling

Flourless Lemon Blueberry Muffins

Spongey Cake Bars

Maple Bacon Doughnuts

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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