Have you ever felt guilty adding sour cream to tacos or a baked potatoes because of the added calories? Working with cultured foods makes it really easy to indulge without worrying about the buldge! here is a guilt-free way to add more probiotics and nutrients into your life while feeding your taste buds AND feeling better because you're doing something amazing for your microbiome! You will never buy store bought sour cream again! If you are currently making kefir then this will be so easy for you. If you have not tried making kefir yet, please do. Your microbes will thank you over and over again. This recipe is like making kefir except for using grass-fed heavy cream instead of whole milk.
Ingredients:
1 pint organic grass-fed heavy cream
2 Tablespoons live milk kefir grains
Mason Jar
Strainer
Spatula
Add the kefir grains to your glass mason jar. Pour in heavy cream and stir gently. Place jar on your kitchen counter for 12-24 hours until the cream has thickened into sour cream-like consistency. Strain the sour cream from the grains using a nylon strainer and glass or ceramic catch bowl. Put the kefir sour cream in a separate glass container and refrigerate. Place the grains back the jar and add fresh milk to keep the grains active and fed. If you are making kefir, just set on your counter, but if you are not ready for more kefir then put the jar in the refrigerator. The grains will be fine for a week then will need to have fresh milk added.
As a side note, this high fat, low carb condiment fits well into a ketogenic lifestyle. The lactic acid bacteria in the kefir grains consume the milk sugars as food.
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