Do you love fermenting foods to make them more digestible? It only takes 2 ingredients to make cultured, homemade sour cream that’s tasty and healthy.
I’ve been culturing foods since 2010. I love how easy it is to make foods more digestible by simply fermenting them.
In the past, I’ve stuck to the basics like spicy carrots, sauerkraut, pickles, sourdough and kombucha. I decided it was time to give making probiotic packed homemade sour cream a try.
Sour cream is something I used to make quite often in Uruguay (it wasn’t sold in stores), but I’d never made the cultured version until recently.
I had some cream in my fridge that needed to be used up and a box of Body Ecology Culture Starter in my cabinet. So I decided to try my hand at a cultured sour cream.
At first, I was worried it wasn’t going to set up because it was really liquidy for a couple of days. But sure enough, it thickened up the next day. If you’re in a cooler climate like us, you may experience the same thing.
This homemade sour cream is packed with probiotics and has a nice, tart flavor. If you have trouble digesting lactose, you’ll be happy to know that the culture starter eats up those sugars. So a lot of people with a lactose intolerance do fine with cultured sour cream.
You can use this cultured sour cream just like you’d use any sour cream. But it’s best to eat it raw to preserve all of the probiotics.
How to Make Cultured Homemade Sour Cream
Ingredients
- 1 pint organic heavy whipping cream, room temperature
- 1 packet Body Ecology Culture Starter
Directions
- Pour your room-temperature heavy whipping cream into a quart-sized mason jar.
- Whisk in a packet of Body Ecology Culture Starter until it’s dissolved, then put on the lid.
- Put the jar somewhere warm, and let it sit for 1-2 days. In some areas or in cooler temperatures, it may take longer (it took 4 days during winter for me).
- Once it thickens, and each day after, smell and taste the cream until it tastes like sour cream. When it’s sour, you know the milk sugar has been eaten up and your homemade sour cream is packed with probiotics.
- Store the jar of homemade sour cream in the refrigerator. Use your cultured sour cream as you would any other sour cream, but it’s best to eat it raw.
- Whisk or shake before each use.
