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Home brewed sour cream is one of the healthiest home brews you can eat because it carries a negative charge.
“Sour cream is a very healthy food because it has both the fat and the lactate. Lactate is very, very interesting fuel because it’s not sugar, and sugar has a lot of bad issues, and it carries a negative charge,” says Dr. Stephanie Seneff, the leading expert on sulfur and how it functions in the body, an electrical engineer, a computer science specialist who then converted into the biological sciences with a biology degree as well as food and nutrition specialty.
Dr. Seneff adds, “It’s very interesting that lactate carries the negative charge. Negative charge particles in the blood are very very important to the bloods colloidal stability. This is a crucial thing that is happening to people as they get older, they lose the colloidal stability in the blood and they start to get into blood clots and hemorrhages.”
Dr. Joseph Mercola refers to is as, “It’s kind of an electron deficiency syndrome.”
The hardest thing about making your own sour cream is obtaining the raw cream. Organic cream from the store can be used but it’s not optimum.
Sour Cream
Take one quart raw cream, add 3 tablespoons of raw yogurt and stir to combine. Be sure to leave one inch headroom (space on top of the cream between the cream and the lid). Put the lid on top and leave it on the counter for 2-3 days shaking twice a day. After you put the jar in the refrigerator and it will get even thicker.
*If you have issues with lactose instead of leaving the jar to brew on the counter place it in the dehydrator or another warm place from 105-115 degrees for 24-27 hours.
*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, CGP, D.PSc. who sees clients in Rossville, Georgia. She works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. She has been published in Wise Traditions, spoken at two Weston A. Price Conferences, Certified GAPS Practitioner Trainings, has been on many radio shows, television shows and writes for Nourishing Plot. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia, through food, she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. She is a Chapter Leader for The Weston A. Price Foundation. [email protected]
“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.
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Can this be done with kefir grains or finished kefir?
yes! good question. i prefer to stir in yogurt because it saves me the step of straining the grains.
Unfortunately, here in Ohio we can not buy raw milk…
Raw dairy is not legal here – can I use pasteurized and homogenized?
organic pasteurized yes
I have concerns about brucella and other organisms in raw milk, since my immune system is already compromised, what would be better…ozonating raw milk to disinfect it, or low heat pasturizing it at home?
Neither. If you disinfect raw milk it’s dead. Rawmilk.com can help you understand this better.
If your immune system is compromised I would absolutely recommend you research GAPS, Gut and Psychology Syndrome. It will repair your immune system, autoimmune disease, allergies and others.
Becky, I’ve always used Organic Valley’s lactose-free whole milk kefir to make my homemade sour cream. I found the recipe on a GAPS website a while ago. I mix 1/4 cup of it to 1 quart raw heavy cream. I leave it out in our house for 24 hours and then refrigerate it. I will use that for making cultured butter or add a bit of honey to it as a snack. Should I believing it out longer?
Lacose-free milk is not GAPS approved, sorry. It’s very hard to follow GAPS when there are indeed a lot of GAPS sites online telling folks to do things that are not GAPS compliant. I am so sorry, I have run into this myself and it’s very frustrating indeed.
Dr. Natasha recommends using raw milk as the best source. If you can not source raw milk that Organic milk is the next best option. Milk that has had the lactose removed is highly processed and not gaps approved. Fermenting the raw milk or organic milk for 24-27 hours assures all the lactose is eaten up in the fermentation process.
If you use store bought organic (not raw) cream, then do you need to heat it like you do with store bought milk when making yogurt? Thanks!!
Yes. Good question.