Turns out, I was right! Its super easy and if you buy raw, unhomogonised milk then so much the better – separate the cream and milk yourself and brew one batch of kefir milk and one batch of sour cream.
To make homemade cultured sour cream, you will need:
500mls of pure cream – slightly whipped if you want a thicker sour cream
1 tsp of Kefir Grains (www.thelostseed.com.au) or
Kefir Starter Culture
After 24 – 36 hours you will have a delightful cultured sour cream – great for cooking and even better for cultured dips!
That’s it – easy right?
Happy sour cream making!
The Eco Mum xo