Thursday, May 27, 2010

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,


Andrea said...


I am always blessed when I come by here. Hope you have an awesome day.

Blessings, andrea

Catherine said...

Thanks for the recipe, I love this stuff! My Jaybird is loving the 'cream cheese' I make from our yogurt by putting it into a jellybay to hang, letting all the whey drip out. He spreads this on apple slices for a dessert now that he is off all desserts.

Amy said...

This is really interesting. I will have to keep this in mind.

Hubby loves sour cream. Especially on Mexican food.

Have a wonderful day.

Baked a great loaf of white bread last night. I think that I want to try the wheats now. I actually ate a piece with nothing on it. What a differance from store bought.

Anonymous said...

You are a food adventurist! The opposite of me. Love the new header pic!

Anonymous said...

Hello!!!I have not made anything like this in awhile.:)I used to make yogurt and loved it but have not done it recently.We have our own goats for dairy.I think I may go purchase some good ole Jersey milk from some friendsand try making some sour cream.Guess I need to make the buttermilk first.

Have you ever tried Kefir?That stuff is so good.:)I have never actually made it and had it come out well but I think we will try it again.It is very expensive at the health food store.~Nikki

Heart2Heart said...

Please stop by my blog today for another Urgent Prayer request, this time its for my family.

Love and Hugs ~ Kat

Rachel and Family said...

I would love to try making the raw sour cream one day. I bet I can do it with my sister-in-law when she comes visits. Nobody in my house likes even regular sour cream, but me, so I don't buy it too much. I can probably mix the raw sour cream into my casseroles?

Your header of Josiah and Hailey is ADORABLE!! I think I should steal it and say they're my kids.

I enjoy keeping up on your re-model. It is so inspiring!

Patty said...

Thanks for the recipe. I don't know when I will get the opportunity to try this but I'm glad you shared the how.

Cheesemakin' Mamma said...

Yes, I make the same cream cheese, only instead of using yogurt, I just let the milk sit out and naturally sour until it makes its own cheese. Such a yummy snack! I also use it in my lasagnas in place of ricotta since it is just so easy to make.

So glad you are experimenting with making your own bread! So much healthier than what you get in the store.

Yes, I've made kefir, but I quit using it because I always have so much cultured buttermilk on hand (because I make butter every week) that it was just taking up room in the fridge. I use cultured buttermilk a lot when I bake.

Yes, you can use raw sour cream in casseroles, but beware, it is runny when it is cooked because it doesn't have any thickeners in it. So put it in for flavor (can always add a little whole wheat flour to thicken for a casserole) mostly. Thanks for the compliment on my header. They could probably pass for your kids more than mine, LOL! Everybody always asks if their dad has red hair and they get embarrassed when I tell them "no", LOL.

RaD said...

I'm not a big fan of sour cream, but it never ceases to amaze me what you've learned to make.

Freckles and Frogs said...

Hey Jackie,

How do you get Josiah to help around the house? Both normal chores and extra stuff. Any suggestions would be very helpful! Today he spent a good portion of time in timeout on the couch for refusing to help with a couple of things, then the third time I asked him to help me was a situation where I was about to drop something that might cause injury to my back and he just stood there and said, "why"? I was soooooo upset!

Cheesemakin' Mamma said...

I'll FB you!

home making said...

Sounds great, I will have to try it.

Simply Natural Homestead said...

What a good recipe! Thanks!

I can't wait to get our own homestead, so we can have raw goat milk. No room on our micro-homestead right now. We do have chickens,though. I'll file this recipe away til I get those goats!


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