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.
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Equipment
- Mason jar, Tupperware, or similar container big enough to hold the sour cream
Ingredients
- 1-4 quarts raw cream (I used just under 1 quart)
- 1 packet Cultures for Health Sour Cream Starter Culture (ASHLEYR for 10% off)
Instructions
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Pour the cream 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.