Probiotic-rich homemade sour cream and crème fraîche recipe made in a single step. A traditional and healthy substitution for commercial brands that contain numerous additives and thickeners.
Place heavy cream in a half pint sized, 8 ounce mason jar. Stir in the appropriate amount of kefir depending on whether you wish to make crème fraîche or sour cream.
Be sure to leave an inch at the top. Screw on the lid and leave on the counter at room temperature for 24 hours.
Use and enjoy!
Refrigerate after 24 hours on the counter. Both of these cultured creams will last for many weeks in the refrigerator, although the flavor will grow stronger over time.
Fresh, raw grassfed cream works best for this recipe. You may use slightly soured raw cream too, but it will result in a stronger flavor to your cultured cream.
In a pinch, you may use pasteurized grassfed cream (Natural by Nature is a good brand available at Whole Foods). Do not use ultra-pasteurized (UHT) cream. Note that the risk of the fermentation "not taking" is greater when using pasteurized cream, though still quite low given that the fermentation time is only 24 hours.
You may use either store bought or homemade kefir to culture the sour cream or crème fraîche. I do not suggest commercial yogurt, as it is not fermented for a sufficient length of time to be strong enough to culture the cream. If you make proper, 24 hour yogurt at home, then you may use this instead of kefir.
Other options to mix with the heavy cream include raw clabbered milk or cultured buttermilk. Enjoy the process of experimenting to find the fermented dairy that produces the most desirable texture and flavor for your homemade sour cream and crème fraîche!
Remember that home fermentation is not an exact science - it is a highly creative endeavor affected by many variables including the season of the year, the temperature and humidity of your home, and even the amount of light in the kitchen. Enjoy the journey of learning what works best in your home!