Go Back
–+ servings
Culture Method Homemade Raw Milk Sour Cream - 2 Ingredients (3 ways)

Raw Milk Sour Cream Method 3 - The Culture Method

Porchontheprairie
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 12 hours
Total Time 12 hours 5 minutes
Course Side Dish
Cuisine American
Servings 16
Calories 205 kcal

Equipment

  • Sauce Pan
  • Thermometer
  • Glass Mason Jar with Lid

Ingredients
  

  • 1 quart raw milk heavy cream
  • 1 packet sour cream starter culture OR 1/8 tsp mesophilic culture

Instructions
 

  • Heat cream to 86 degrees Fahrenheit (30 degrees Celsius)
  • Add 1 packet sour cream culture (OR 1/8 tsp 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

Serving: 2tbspCalories: 205kcalCarbohydrates: 1.8gProtein: 1gFat: 22gSaturated Fat: 13.8gSodium: 5mgSugar: 1.5g
Keyword Raw Milk Sour Cream Method 3 - The Culture Method
Tried this recipe?Let us know how it was!