Luscious Probiotic-Rich Sour Cream!

Luscious Probiotic-Rich Sour Cream!

Sometimes it’s surprising how the simplest thing can bring me such joy!

For instance, this probiotic-rich sour cream is so easy to make, satisfies my palette and gut!  My palette, because it is so creamy with a little sour and my gut, because the beneficial bacteria are helping to boost my immune system…and who doesn’t need that?  Plus you spend about one minute making this real sour cream and the beneficial bacteria do the rest of the work for you.

As you know, I’ve been talking about fats over the last month or more and so I thought I would include one of the  most fun fat foods in the discussion…cultured sour cream!

First, who doesn’t love cream…real, unadulterated cream?  I know that plenty of folk are lactose intolerant or sensitive so this post may not appeal to you.  However, you might be surprised if you’re sensitive how this “fermented” dairy might be o.k. for you to enjoy since the majority of the lactose (milk sugar) will be consumed during the fermentation by the beneficial bacteria.

So what exactly are the benefits to consuming homemade cultured sour cream?

  • Satisfies and calms as only good fats can.
  • Boosts immune function.
  • No added thickeners or other preservatives/chemicals.
  • Multi-purpose condiment: Great added to salad dressings, soups, stews, dips and any place you like using sour cream.  Be sure to add it once the cooked food is served so that you don’t deplete the probiotic benefit.
  • Since butter is made from cream then you gain all those health benefits as well…just make it grass-fed cow cream if you can to get vitamins A, D, E & K2, Conjugated Linoleic Acid (potent cancer fighter), Butyric Acid (anti-inflammatory & nourishing to the colon), a variety of minerals and so on.
  • Gives you a little pride in the kitchen knowing you “made” your very own delicious, nutrient-dense sour cream to nourish you, your family & friends!

And, if you want more info as to why healthy fats are good for you then please read my post on Chef Shane’s Top 10 Reasons to Eat “Healthy” Fats.


Now, on to the logistics of making and keeping your very own Cultured Sour Cream!

See that picture up above?  That’s all you need to make this divine food…and a wooden spoon or plastic whisk to mix the culture starter into the cream.  So easy!

Cream Selection:  Try to find whole cream/whipping cream that doesn’t have any carrageenan or other thickeners/additives.  I chose our local dairy, Hatcher Family Dairy that has one ingredient: heavy cream.  And, it’s not homogenized and not ultra-pasteurized.  Just do your best and let it go!

Here’s what you do:

  1. Bring your cream to room temperature by just setting it on the counter for 2-3 hours.
  2. Pour it into a pint or quart-sized glass jar depending on how much you want to make.
  3. Pour your packet of culture starter which I bought at Body Ecology or you can visit Cultures for Health for another kind or just use a good broad spectrum probiotic like Jarrow Dophilus EPS (4-6 capsules opened and only powder added to cream).  I used one packet of the Body Ecology starter for one quart of cream but found I needed to add several probiotic capsules, stirred in, left to sit another 12-24 hours on the counter in order to get the thickness I desired.  Or you can just add one packet to one pint of cream and that works just great!
  4. Use a wooden spoon or whisk and gently stir/whisk the probiotic powder into the cream so that there are no clumps left.
  5. Cover with a lid and let sit in a warmer part of the kitchen for 24 hours since it’s winter and less when the weather starts to heat up.
  6. Keep it in the fridge whereupon the fermentation process slows waaaaaaay down which is a good thing.
  7. Then just scoop some out and use it for whatever you like!

How I Store It and For How Long?

  • I always store fermented foods in glass containers and occasionally I’ll use food-grade plastic.
  • Keep it in the fridge unless, of course you want it thicker, then put it back out on the counter with a lid for another 12-24 hours.
  • I find this sour cream will last about 2 weeks.  If you see a little mold forming then just scrape it off and serve it up.  It’s kind of like cheese in that you just cut off the “funky stuff” and keep enjoying it!

O.K., that’s a lot of info for a very a very delicious and great-for-you food that comes together in about a minute.  Enjoy and please give this a try and let me know how it goes!

How do you make your sour, cultured cream?