I am a big fan of kefir due to its powerful healing properties and unique taste that reminds me of my childhood.
A homemade sour cream is a great alternative to the store bought one as it often contains gums, thickeners or gelatin and zero of the probiotic bacteria. Luckily, recently there has been a positive shift in the dairy market when a few manufactures launching all-natural, authentic sour cream. But, it comes with the price tag!
Even though there are many different ways to make sour cream I prefer making it using kefir. Not only it results in a more authentic and distinguished taste but it also provides all the health benefits of kefir in a rich and creamy sour cream. If you don't have kefir available you can substitute it with buttermilk or natural Greek yoghurt. In this case, Lactobacillus from yoghurt or buttermilk will do the job but the final product might have a sweeter taste. The yeast from kefir gives sour cream its authentic tangy-sour-sweet taste.
Sour cream is more than just a condiment - it's a beauty product too. It helps to soothe sunburned skin and accelerate the healing process with the same effectiveness as Aloe Vera. Plus, it acts as a powerful moisturiser since it's loaded with the good stuff. Fortunately, sour cream is unbelievably easy to make as you only need two ingredients and a little bit of time.
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Fermented Foods - Traditional Sour Cream
Sour cream (smetana in Russian) is so hearty and versatile. It goes with pretty much everything: soups, sauces, pancakes, crêpes, salads, bread, potatoes, dumplings, beef stroganoff, marinades, cakes, pastries (honestly, you name it!). It can be incorporated into a variety of dishes for breakfast, lunch, dinner and even dessert.
300ml pure cream
60ml kefir or similat (buttermilk, yoghurt)
Pour fresh cream into a clean container (ideally glass). Add kefir (or other culture) and mix well with the spoon.
Cover loosely with the lid leaving a small gap. Don't cover it completely with the lid as oxygen is required for the fermentation process. Leave on the kitchen bench or on the hot water cylinder (if possible) to ferment for 12 hrs. or until ready.
You will know that it's ready when cream thickens and a yellowish layer is formed on the surface.
Mix it well with the spoon, cover with the lid and put in a fridge for around 3-4 hours. Don't worry at this stage if the texture is a bit runny. It will thicken once you refrigerate it.
For the thicker sour cream increase the fermentation time. Keep in mind - the warmer outside temperature the faster the fermentation process. You can use existing sour cream to make the next batch by mixing it with pure cream and leaving it to ferment as per instruction above.
Calories 331, Carbs 1.8 grams, Fat 35.5 grams, Saturated Fat 22.8 grams, Protein 2.3 grams, Sugar 1.8 grams, Sodium 36 milligrams