How to: Make Sour Cream / Creme Fraiche

Wow. I had my first taste of homemade sour cream this week! It was amazing! Now, it is possible that it tastes even better because we're on Stage 2 of the GAPS Intro Diet and it's the first tasty thing I have had in a while... But I am pretty sure it's still delicious no matter what food you are used to eating! What's just as great as the taste, is how easy it is to make!

Here's the recipe from the GAPS book:

Sour Cream / Creme Fraiche

Ingredients:

  • 1L of cream
  • 1/2 cup kefir or yogurt

Directions:

  1. Constantly stirring, bring the cream to a boil but do not let it boil. Skip this step if you are using organic raw cream (not pasteurized or processed in any other way.)
  2. Cool down by placing the pan in cold water. Keep the pan covered at all times.
  3. Test the temperature--it should be 40-45C (105-113F).
  4. Add the starter and ferment for 24 hours minimum.
  5. After 24 hours, put the sour cream in the fridge

*The GAPS book doesn't say, but other sources say to put in the fridge after it has fermented and it lasts for up to 2 weeks.

 

From the GAPS book: "This sour cream or creme fraiche is very nice to use in salads, soups, stews, in baking or as a dessert with some honey and berries. You can blend it with a little honey and frozen fruit or berries to make an instant ice cream. Sour cream has a wonderful profile of fatty acids, nourishing for the immune system and the brain, so use it liberally in your GAPS patient's diet." -- I say, FANTASTIC!

When I made mine, I followed this recipe using organic whipping cream (36% MF) and store bought, organic, probiotic yogurt. In the future, I may try using an organic 10% MF cream as it's cheaper and I will use either homemade yogurt or leftover sour cream as the starter. After I added the yogurt, I placed the cream into wide mouth jars. I had a taste around the 24 hour mark and it was delicious! It's not as thick or sour as conventional sour cream. The best way I can describe it is softly-whipped cream with a slightly tart taste. It can easily be used with savory dishes or as a topping for fruit and other desserts! I see it being so versatile that it will be a regularly made staple in our home!

In the GAPS book, the recipe refers to sour cream and creme fraiche as one and the same. However, I was reading some other people's recipes for the two and found that some people classify them separately. If you're a real foodie and want to check out the difference in preparation and end result, there are lots of other recipes on the web. But if you're like me and you just want a simple, easy to make, delicious addition to your diet, then I would highly recommend making this recipe soon!