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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.
Thick Raw Milk Sour Cream
- 1 Quart size mason jar
- Small piece of wax paper or cloth to cover jar
- Rubber band
- 1 qt raw cream
- ½ packet starter culture (I use cultures for health sour cream starter)
- 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.