Raw Milk Sour Cream
Thick, tangy sour cream made from fresh raw cream and natural cultures. A traditional fermented dairy staple rich in probiotics and old-fashioned flavor.
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Servings: 2 cups
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Equipment
- 1 Quart size mason jar
- Small piece of wax paper or cloth to cover jar
- Rubber band
Ingredients
- 2 cups raw cream skimmed from raw milk or purchased raw cream
- 2 tablespoons cultured buttermilk kefir, or existing raw sour cream (starter)
Instructions
Warm the Cream
- Pour raw cream into a clean glass jar. Let it sit until it reaches room temperature (about 70–75°F / 21–24°C).
Add Culture
- Stir in the buttermilk, kefir, or sour cream starter until fully combined.
Ferment
- Cover loosely with a lid or cloth. Let sit at room temperature for 12–24 hours, until thickened and pleasantly tangy.
Refrigerate
- Once cultured, seal with a lid and refrigerate for at least 6 hours to fully set.
Store
- Keep refrigerated and use within 1–2 weeks. Save a few tablespoons to culture your next batch.
Notes
For the thickest sour cream, use heavy raw cream with a high butterfat content.
Ideal culturing temperature is 68–75°F.
Flavor becomes tangier the longer it ferments.
Do not use ultra-pasteurized cream; it will not culture properly.
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