Fresh cream from grass fed cows is just about one of life’s greatest pleasures. Not only is it divinely delicious, it is rather highly nutritious (now I am getting all poetic on ya). The beautiful thing about sour cream is that the fermentation/culturing process makes it more nutritious and digestible. Fermentation breaks down casein, or milk protein, one of the most difficult proteins to digest. Culturing restores many of the enzymes destroyed during pasteurization including lactase, which helps the body absorb calcium and other minerals. Lactase produced during the culturing process allows many people who are sensitive to fresh milk to tolerate fermented products. Both B and vitamin C content of milk increase during fermentation.
Sour cream is recommended by Dr. Natasha Campbell McBride to help with people who are prone to constipation (and yes, this has been a remedy for me in the past!) Thankfully, it’s allowed on the Introduction part of the GAPS diet if you pass the sensitivity test.
Whether or not one is on the GAPS diet, sour cream is a wonderful healthful addition to a real food diet. It adds richness, flavor and provides satiety. Fresh cream from grass fed cows is the optimal choice for making your own sour cream. It can be difficult to obtain fresh raw cream. I often collect the cream off the top of my raw milk until I have enough to make a quart (thankfully now I have a regular source of raw Jersey cream). If you can’t get raw cream or raw milk, try to find pasteurized cream from grass fed cows. Regular pasteurized cream would be the 3rd best, but definitely avoid homogenized and ultra-pasteurized cream.
- 1 quart raw cream from grass-fed cows, OR
- 1 quart grass-fed pasteurized cream, or regular pasteurized
- ½ cup homemade yogurt, kefir or good quality store-bought sour cream
- Method for raw cream:
- Place raw cream in a quart jar, and then stir in the yogurt/kefir/or store-bought sour cream.
- Place in a dehydrator on 95 degrees for 24 hours.
- OR, place in a thermos on the counter wrapped with a towel for 24 hours.
- OR place in the oven with the pilot light or stove light on for 24 hours.
- Method for pasteurized cream:
- Place one quart of cream in a saucepan, heat to 160 degrees, then let it cool to 110 (this helps to untwist the proteins and it kills off any microbes that may have contaminated the cream).
- Pour into whatever vessel you will ferment it in and add the ½ cup homemade yogurt/kefir or store-bought sour cream.
- Ferment/culture as directed above.
- I actually prefer to ferment in an anaerobic vessel, such as a Pickl-it, Probiotic Jar or Boss Pickler. This ensures that no aerobic bacteria or mold can thrive and the lactic acid bacteria. It also tastes better to me.
Try my Homemade Ranch Dip – one of my most used recipes at my house. I have some on hand at all times for the kids to snack on veggies with. Good fats help to enhance the nutrient absorption in raw veggies!
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