HOW TO MAKE *RAW* SOUR CREAM AT HOME
HOW TO MAKE Raw SOUR Cream
Making sour cream at home is a rewarding project. It's fresh, smooth, and delicious, when it is made from raw cream.
INSTRUCTIONS FOR MAKING RAW SOUR CREAM
Remove your cold RAW FARM Raw Cream (16 oz/pint) from your refrigerator. You can find our Raw Cream in all of our California stores and markets here.
In a washed and dried glass container, add 3 tablespoons of RAW FARM Plain Raw Kefir to your (16 oz/ pint) of Raw Cream.
Stir gently until the Raw Kefir and Raw Cream products are fully incorporated.
Culture the mixture at 74º-77º F for approximately 12-18 hours until well set. The raw sour cream will be slightly thick, but not as thick as a store-bought processed sour cream. Store-bought, processed sour cream often has thickeners and additives added to enhance the texture and consistency.
Place a tight lid on the glass container and refrigerate your homemade raw sour cream for at least 6 hours to help set and thicken your final product.
Enjoy and use as you would with all of your favorite sour cream dishes and recipes.
ABOUT RAW FARM HEAVY RAW CREAM
RAW FARM Heavy Raw Cream is rich in heart-healthy Omega-3 fatty acids, CLA, "X-Factor ", vitamins, and minerals. Separated from Whole Raw Milk that was simply flash-chilled, filtered, and tested. The ease of digestibility of RAW FARM Heavy Raw Cream gives those that experience discomfort with processed dairy products a delicious and natural option.
*RAW FARM Heavy Raw Cream has an average of 46% raw butterfat.
