As I start a new batch of kefir, this morning, I realize it’s time to share this delicious recipe with you, again.
I never dreamed how easy it would be to make kefir sour cream at home. What do I love about it? I completely control the ingredients and the process! No preservatives or additives — no added hormones in the milk — no gums or thickeners — it’s loaded with healthy vitamins, minerals and multitudes of probiotics — and the taste. The taste is fabulous! The texture is smooth, rich and creamy. I can’t imagine any reason to ever spend the extra money to purchase commercial sour cream, unless it’s purely for convenience. Nothing about the quality of commercial sour cream can equal this delicious homemade version.
Speed is the only so-called drawback. You have to plan ahead to make your own sour cream. It will take about 48 hours ( and a quart of homemade whole milk kefir) to complete a batch. Once you get past that, everything else is a PLUS! I’ve been making whole milk kefir for our family for over a month, now. It’s become part of my regular kitchen routine and a welcome addition to our family’s list of healthier food options. We’re never going to be considered a “health food” family, but when it’s something we love, that we can make, naturally, at home AND it provides tons of health benefits, of course we’re going to incorporate it into our meal plans and recipes. It would be silly not to!
If you’re wondering, “Why kefir, instead of cream?”, I hope you’ll take the time to read about how I learned to culture kefir right here, at home, and all the great changes it has made for my family’s health. It’s as much a part of my cooking as other pantry staples, now, and my family is healthier because of it.
Kefir sour cream can be used anywhere you typically use commercial sour cream – tacos, dips, baked potatoes, cheese cakes and sauces. No one will ever know the difference and you will have ramped up the probiotic and nutrient content of your food, exponentially! The process is simple and you’ll master it, the very first time. Enjoy!
- 1 quart homemade whole milk kefir
- Large Bowl or Pitcher
- Butter Muslin
- Fine Mesh Strainer (large enough to hold one quart)
- Place your strainer onto the pitcher or bowl you've selected. You want the pitcher or bowl to be big enough to hold the strainer up out of the whey that will drain off the kefir.
- Line the strainer with four thicknesses of butter muslin. Butter muslin has a tighter weave than cheesecloth. Cheesecloth doesn't work well for this process.I wasn't able to find butter muslin at the fabric store in our small town, but easily found it on Amazon. I wash and reuse the butter cloth many, many times, so one package will last me a long, long time.
- Pour one quart of homemade whole milk kefir into the lined strainer.
- Place the pitcher in the fridge and allow the whey to drain out of the kefir, leaving you with a butter muslin full of creamy delicious sour cream. The process can take anywhere from 24 to 48 hours, so just keep checking yours until you have the consistency you want. We like ours thick and creamy, so it's usually between 36 to 48 hours for us.
- I store our sour cream in half pint canning jars. There won't be room for the whole batch in one jar, since this will make between 1¼ and 1½ cups of sour cream, depending on how long you let it drain.
- Use this delicious homemade sour cream, just as you would commercial sour cream from the store.