Sour Cream – Cultured from scratch

by | Nov 8, 2015 | 0 comments

When you use cream instead of milk you can make your own sour cream or creme fraiche. Sour cream is very nourishing for the immune system and the brain. It also has a wonderfully high profile of fatty acids. This is a great cure for those who are having issues with constipation.

Yields1 ServingDifficultyBeginner
 For 1L of cream use 1/2 C of kefir, yoghurt or kefir whey or 1 sachet of commercial yoghurt culture.
Method 1 (If you are using pasteurised cream only)
1

Add the cream to a saucepan.

2

Constantly stir and bring the cream to nearly boiling point, then take off the heat.

3

Cool the cream by placing the bottom of the pan in cold water. Keeping the pan covered at all times.

4

Test the temperature, it should be around 40-45 C.

5

Now add your choice of starter culture, whey, yoghurt or kefir, mix through. Transfer to a glass jar and cover with alfoil and place in a warm spot to ferment for 24hrs minimum.

Method 2 (If you are using raw cream)
6

You do not have to heat the cream if it is raw as the consistency is a lot more predictable.

7

Make sure the cream is a room temperature

8

Mix through your choice of starter culture, whey, yoghurt or kefir.

9

Cover the container in alfoil and place in a warm spot to ferment for 24hrs.

10

Once it's been placed in the fridge it hardens up quite a bit, but once at room temperature again it goes beautiful and creamy.

11

Suggested Serving: This sour cream is perfect to use on salads, dressings, dips, soups, stews in baking and other desserts or blended with honey and berries to make a yummy nourishing ice-cream.

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Ingredients

 For 1L of cream use 1/2 C of kefir, yoghurt or kefir whey or 1 sachet of commercial yoghurt culture.

Directions

Method 1 (If you are using pasteurised cream only)
1

Add the cream to a saucepan.

2

Constantly stir and bring the cream to nearly boiling point, then take off the heat.

3

Cool the cream by placing the bottom of the pan in cold water. Keeping the pan covered at all times.

4

Test the temperature, it should be around 40-45 C.

5

Now add your choice of starter culture, whey, yoghurt or kefir, mix through. Transfer to a glass jar and cover with alfoil and place in a warm spot to ferment for 24hrs minimum.

Method 2 (If you are using raw cream)
6

You do not have to heat the cream if it is raw as the consistency is a lot more predictable.

7

Make sure the cream is a room temperature

8

Mix through your choice of starter culture, whey, yoghurt or kefir.

9

Cover the container in alfoil and place in a warm spot to ferment for 24hrs.

10

Once it's been placed in the fridge it hardens up quite a bit, but once at room temperature again it goes beautiful and creamy.

11

Suggested Serving: This sour cream is perfect to use on salads, dressings, dips, soups, stews in baking and other desserts or blended with honey and berries to make a yummy nourishing ice-cream.

Sour Cream – Cultured from scratch
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