Raw Sour Cream
Learn how to make sour cream with just 2 ingredients and a little patience for a rich, tangy, probiotic-rich staple!
Servings 12
Ingredients
- 1 pint raw heavy cream
- 3 tablespoons whole milk yogurt with live enzymes
Instructions
- In a clean jar, mix the cream with the yogurt until smooth and thoroughly combined.1 pint raw heavy cream, 3 tablespoons whole milk yogurt
- Cover loosely and let it sit at room temperature for 12-24 hours until well set. Check for consistency and if it has thickened to your liking, seal it and transfer it ot the refrigerator.
Notes
Storage: Store homemade sour cream in an airtight container like a weck jar in the fridge for up to 10 days. It will continue to thicken and culture over time as it sits in the fridge.
Helpful Tips:
- Bring to room temperature - Let your cream and yogurt come to room temperature before mixing. This helps the cultures activate more easily and makes for smoother mixing.
- Use the right temperature - Let it sit at room temperature (ideally 70–75°F (21–24°C)) for up to 24 hours to thicken and culture properly.
- Consistency check - If you find your homemade sour cream is too thick, just add a tiny splash of whole milk to loosen it up to your desired consistency.
Nutrition
Calories: 137kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 13mg | Potassium: 45mg | Sugar: 1g | Vitamin A: 585IU | Vitamin C: 0.3mg | Calcium: 32mg | Iron: 0.04mg