How to Make Raw Sour Cream

I've been meaning to post this recipe for a long time and just haven't had time. Making raw sour cream or "creme fraiche" (European style sour cream) is super easy, especially once you have the original culture made. You can use it over and over again. Warning: Raw sour cream is much more sour than the stuff you get in the store.  It may take awhile for you to get used to it, it did me. Now I love it and the stuff in the store tastes flavorless to me now. It also is thinner because it is all natural. Most sour cream in the store has soy lecithin or some other ingredient to make it thick even when cooked. Raw sour cream is so much easier for your body to digest, so less likely to put on poundage from eating it. Same with raw ice cream. 

There are a couple of ways to make raw sour cream. I'll start with the easiest. 

Raw Creme Fraiche (pronounced "Crem Fresh") Recipe:

1. In a clean quart jar (can use less or more), add about 2 Tbl of previously cultured buttermilk

2. Fill jar rest of the way with fresh, raw cream. 

3. Let it sit on the counter at room temp until it thickens to desired consistency. It will be a little thinner than what you get in the store. Depending on how warm your house it, this may take a day, it may take 3 days. Don't worry, it won't go bad! It is just getting better. Those enzymes are working and keeping the sour cream alive and more highly digestible to your system.

4. When it is thick enough, refrigerate. I have yet to have my sour cream go bad in the fridge. Over time, it gets more sour in flavor, but that is a good thing. I love that I don't have to sniff my sour cream container or throw out a half used one anymore. 

Here is another method to making Raw Sour Cream if you don't have already cultured buttermilk on hand. It is still very easy:

Using a package of Ricki's Sour Cream culture:

1. Heat 1 quart of raw cream to 86 degrees F

2. Add 1 packet of Ricki's Sour Cream culture (malto dextrin, starter bacteria), mix well

3. Let cream set undisturbed for 12 hours or until desired consistency

4. Refrigerate

I usually always make the first one because I've always got raw sour cream on hand or buttermilk. To make more, with either of these methods, be sure to save about an 2 Tbl from your old sour cream and add to your new fresh, raw cream. Let sit on counter, refrigerate and enjoy!

So easy, super healthy, saves money and wastes not! 

God Bless,

Jackie