How to Make Thick Raw Milk Sour Cream

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A warm, fluffy baked potato loaded with butter, thick sour cream, and chives sounds so yummy right now. This recipe will definitely satisfy those cravings. When I make raw milk sour cream, I have never had problems getting it to thicken. Right now we are eating raw sour cream daily as part of the GAPS introduction diet, so I thought that I should show you how I make it.

Note that there are several ways to make sour cream. Some people use kefir or yogurt as a starter culture to make sour cream. Once I try those methods, I will include those here. But for now, I prefer to use a dehydrated starter culture because I feel that it is more predictable for people who are just starting to make sour cream from raw milk.

📖 Recipe

Thick Raw Milk Sour Cream

A quick and easy way to make thick sour cream with raw cream.

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Course: Condiment

Keyword: cultured dairy, how to make sour cream from raw milk, raw milk sour cream, raw sour cream, raw sour cream recipe

Prep Time: 5 minutes minutes

Fermentation Time: 18 hours hours

Total Time: 18 hours hours 5 minutes minutes

Servings: 1 qaurt

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Author: Victoria Herbert

Equipment

• Small saucepan
• 1 Quart size mason jar
• Small piece of wax paper or cloth to cover jar
• Rubber band

Ingredients

• 1 qt raw cream
• ½ packet starter culture (I use cultures for health sour cream starter)

Instructions

• Pour the cream into a saucepan and warm on low heat (you want it to feel slightly warm so it is just warm enough to dissolve the starter culture).
• Pour ½ of the packet of starter culture into the cream and stir well until dissolved.(see notes).
• Pour the cream into a quart size mason jar, put the fabric or wax paper on top and secure with a rubber band.
• Place the jar in a warm place (just above room temperature) for 18 hours (or 24 hours for GAPS) (see notes).
• After 18 or 24 hours, transfer your cream to the refrigerator where it should be good for about two weeks.

Notes

Make sure not to over heat the raw cream or you will accidently pasteurize it. Warm it up slowly and constantly check on it. 

Make sure to follow the instructions on your own starter culture packet to determine exactly how much starter culture to use.

I like to ferment my cream in the oven. I first turn the oven on the lowest setting and let it heat for about a minute or less until it is slightly warmer than room temperature. Make sure to put up a sign on your oven if you do this so you don't accidently turn it on. Any slightly warm, protected place in your home will work. 

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