Rich, tangy, and loaded with gut-friendly probiotics, this kitchen staple is a must-have for anyone embracing the art of homemade dairy. Whether you're a seasoned homesteader or just raw milk curious, learning how to make your own Homemade Raw Milk Sour Cream - 2 Ingredients (3 ways) is simpler than you think.
In this post, we’ll break down how to make raw milk sour cream using traditional techniques that preserve the natural goodness of your milk, with no additives, no ultra-processing — just old-fashioned flavor and wholesome simplicity. Delicious homemade sour cream is far superior to store-bought sour cream in many ways. With only 2 ingredients, here are 3 super simple and delicious recipes for just that!
Jump to:
- Why Raw Milk?
- Sourcing Raw Milk
- Homemade Raw Sour Cream Recipe - 3 Different Options
- Storage
- Other Beginner Dairy Recipes
- FAQ
- Pin this post for later!
- Raw Milk Sour Cream Method 1 - The Yogurt Method
- Raw Milk Sour Cream Method 2 - The Lemon Juice Method
- Raw Milk Sour Cream Method 3 - The Culture Method
- Related
Why Raw Milk?
Cow’s milk is actually really good for you! One of my children would break out in a horrible facial rash whenever they would consume pasteurized dairy, and it was at that point I started to really research all there is to know about store bought milk and raw milk.
Unpasteurized milk has beneficial bacteria, that can act as a great probiotic, which can benefit the digestive system and overall gut health. Raw milk is full of beneficial nutrients, beneficial enzymes, vitamins, and minerals - which can significantly benefit ones health and overall immune system. In short, raw dairy products have many health benefits.
There is a common misconception regarding the safety of consumption and the benefits of raw milk, but this science backed article does a great job of explaining things. If the raw milk comes from a healthy cow, following a sanitary process safe for human consumption, the risk of becoming ill is incredibly low (somewhere around 1 in 6 million chance).
Sourcing Raw Milk
It is my dream to someday have a family milk cow, my own cow. In the meantime, I was fortunate to find a local farm gal who sells raw milk from her jersey dairy cow named Cloud.
If you don’t have a milk cow of your own (many beginners in the raw milk world don’t) I would recommend searching realmilk.com or using a raw milk finder.
An important factor in choosing a raw milk supplier, for me, is a well cared for and healthy cow. In addition, I wanted to be sure the suppliers process was extremely sanitary. When we went for our first raw milk pick up, we got to meet Cloud, and the supplier discussed the importance of a sanitary process - I was thrilled.
In some states the purchase of raw milk for human consumption is illegal, but other states do allow it and may even sell it in a local grocery store.
Homemade Raw Sour Cream Recipe - 3 Different Options
Method 1 - The Yogurt Method
This is the most common way (and my favorite way) to make raw milk sour cream. It is just too easy! Plus, yogurt is a weekly staple in our home. So by simply making yogurt using this super hands off method, sour cream is also made.
Anyone who has reservations about leaving dairy on the counter, for later consumption, might prefer this homemade sour cream recipe.
Ingredients
- ½ gallon of raw milk (with cream)
- ½ cup plain Greek yogurt with active cultures
Equipment
- Instant Pot
- Small Ladle or Spoon
- Clean Jar for Storage
- Measuring Cup
Instructions
- Pour half gallon of milk and cream into the instant pot.
- Add ½ cup of plain Greek yogurt (containing active cultures) and whisk all together
- Add lid to the instant pot (make sure the seal is fresh) and press the yogurt button, setting the timer for 20 hours
- Once the yogurt is complete, the cream rises to the top. Simply skim the cream layer and add to a clean glass jar with an airtight lid.
- Store in the fridge for up to two weeks and enjoy! (The cream will thicken considerably after some time in the refrigerator)
Note: If you’re wondering what to do with the whey strained from the yogurt, check out my delicious caramel sauce recipe here.
Method 2 - The Lemon Juice Method
The lemon juice method is a super simple method that requires nothing more than the simple ingredients most homes already have on hand. If you’re new to raw milk and wondering how to separate the cream from the milk, simply let the milk sit in the refrigerator for 24 hours and the cream will rise to the top! Use a ladle to skim the cream from the top of the milk.
Ingredients
- 1 quart raw milk heavy cream
- 2 teaspoon Lemon Juice
Equipment
- Clean quart jar
- Medium or large bowl
- Measuring Spoon
Instructions
- In a medium bowl combine heavy cream and lemon juice
- Stir until well combined
- Pour into a clean quart jar and cover with a cloth and secure with a rubber band or a loose lid
- Let sit in a warm place for 12-24 hours (room temperature may take closer to 24 hours depending on warmth)
- Store in the refrigerator for up to two weeks and enjoy!
Method 3 - The Culture Method
This is another super simple method, however some people get a little uneasy about leaving dairy products to sit out on the counter. If you are one of those people, this recipe may not be for you.
If you’re new to raw milk and wondering how to separate the fresh raw cream from the fresh milk, simply let the milk sit in the refrigerator for 24 hours and the cream will rise to the top! Use a ladle to skim the cream from the top of the milk.
Ingredients
- 1 quart raw milk heavy cream
- 1 packet sour cream starter culture OR ⅛ teaspoon mesophilic culture
Equipment
- Sauce Pan
- Thermometer
- Glass Mason Jar with Lid
Instructions
- Heat cream to 86 degrees Fahrenheit (30 degrees Celsius)
- Add 1 packet sour cream culture (OR ⅛ teaspoon mesophilic culture), let rehydrate for 2 minutes, stir to dissolve
- Pour cultured cream into a clean quart jar
- Cover with a loose lid or cheese cloth and let sit in a warm area for 12-24 hours (room temperature may take closer to 24 hours dependino on warmth)
- Store in the refrigerator for up to two weeks and enjoy!
Storage
All homemade sour cream should be stored in the refrigerator and will keep for 1-2 weeks.
Other Beginner Dairy Recipes
After making your own sour cream, try some of these other raw milk recipes!
- Homemade raw milk butter is one of the easiest things to make - learn how to do so here.
- 2 Ingredient Homemade Mozzarella (no rennet or starter culture needed) is the perfect beginner cheese recipe - learn how to make it here.
- Homemade cottage cheese is staple in our home - learn the easiest way to make it here.
- Homemade cream cheese is another family favorite - learn to make it here and add it to homemade sourdough bagels (recipe coming soon).
FAQ
No, for this recipe, method 1 calls for an instant pot.
No, it will have a shorter lifespan as it is fresh.
Yes! The texture will change some, however, so frozen and thawed sour cream is best used in recipes for baking or cooking.
Pin this post for later!
Raw Milk Sour Cream Method 1 - The Yogurt Method
Equipment
- Small Ladle or Spoon
- Clean Jar for Storage
- Measuring Cup
Ingredients
- ½ gallon of raw milk with cream
- ½ cup plain Greek yogurt with active cultures
Instructions
- Pour half gallon of milk and cream into the instant pot.
- Add ½ cup of plain Greek yogurt (containing active cultures) and whisk all together
- Add lid to the instant pot (make sure the seal is fresh) and press the yogurt button, setting the timer for 20 hours
- Once the yogurt is complete, the cream rises to the top. Simply skim the cream layer and add to a clean glass jar with an airtight lid.
- Store in the fridge for up to two weeks and enjoy! (The cream will thicken considerably after some time in the refrigerator)
Notes
Nutrition
Raw Milk Sour Cream Method 2 - The Lemon Juice Method
Equipment
- Clean quart jar
- Medium or large bowl
- Measuring Spoon
Ingredients
- 1 quart raw milk heavy cream
- 2 teaspoon Lemon Juice
Instructions
- In a medium bowl combine heavy cream and lemon juice
- Stir until well combined
- Pour into a clean quart jar and cover with a cloth and secure with a rubber band or a loose lid
- Let sit in a warm place for 12-24 hours (room temperature may take closer to 24 hours depending on warmth)
- Store in the refrigerator for up to two weeks and enjoy!
Nutrition
Raw Milk Sour Cream Method 3 - The Culture Method
Equipment
- Sauce Pan
- Thermometer
- Glass Mason Jar with Lid
Ingredients
- 1 quart raw milk heavy cream
- 1 packet sour cream starter culture OR ⅛ teaspoon mesophilic culture
Instructions
- Heat cream to 86 degrees Fahrenheit (30 degrees Celsius)
- Add 1 packet sour cream culture (OR ⅛ teaspoon mesophilic culture), let rehydrate for 2 minutes, stir to dissolve
- Pour cultured cream into a clean quart jar
- Cover with a loose lid or cheese cloth and let sit in a warm area for 12-24 hours (room temperature may take closer to 24 hours dependino on warmth)
- Store in the refrigerator for up to two weeks and enjoy!
Nutrition
Related
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Becky says
Hi, will this work in a crockpot or does it need to be in an Instant Pot?
Thanks!
Porchontheprairie says
I just use the yogurt function in my instant pot for this method, there may be a crockpot method out there somewhere!
Kelsey Stear says
I am so excited to make this!!!
Annabelle B. says
I’ve been looking for a raw milk sour cream recipe! Thank you, can’t wait to try