• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Venison for Dinner
  • Homepage
  • Recipe Index
  • Shop
  • Become an Insider
  • Insider Exclusive Content
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Homepage
  • Recipe Index
  • Shop
  • Become an Insider
  • Insider Exclusive Content
    • Facebook
    • Instagram
    • YouTube
  • ×

    Home » Most Recently Added » Dairy

    Thick and Mild Raw Milk Sour Cream Recipe

    Published: Apr 19, 2022 · Modified: Jun 2, 2022 by kateschat · This post may contain affiliate links · 9 Comments

    Jump to Recipe Print Recipe

    As you well know, I love to make as many dairy products as I can from what milk our cows give us. That's why I have a milk fridge and why I've learned how to culture our own products.

    Next up - sour cream. It's the best topping for tacos, casseroles, eggs, you name it. Even by the spoon. Why not?

    Yes, you can make sour cream without added cultures if using raw milk. However, my crew didn't like how strong tasting it was, and I was constantly told it wasn't thick enough. I ended up using it up in baking, every. dang. time.

    I discovered the trick to making a THICK and tangy yet not too zingy sour cream, just like my family was used to from the store.

    A hand holding a spoon of homemade sour cream over a full jar.
    A hand holding a spoon of homemade sour cream over a full jar.

    How to Make Sour Cream

    Kate Schat
    I discovered the trick to making a THICK and tangy yet not too zingy sour cream, just like my family was used to from the store!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Inactive Time 1 day d
    Total Time 1 day d 25 minutes mins
    Course Condiment
    Cuisine American
    Servings 1 quart
    Calories 51 kcal

    Ingredients
      

    • 1 quart heavy cream skimmed from raw milk or pasteurized cream from store
    • 2 teaspoons gelatin
    • ¼ teaspoon mesophyllic culture I've had good success with aby2c yogurt culture too!

    Instructions
     

    • Stir cream and gelatin together and let sit a few minutes.
    • Warm to 90-95F, then sprinkle mesophyllic culture over the cream and let sit a few minutes to rehydrate.
    • Whisk it in, pour into a jar (i like to rinse jar i used to scoop cream into with hot water to warm it up). Put a lid on and wrap with a tea towel. Tuck somewhere warm (i like beside stove) and let sit 24-36 hrs.
    • To know if its done, gently tip it on its side, does it look like its thickening up? If so, move to fridge. If not, leave another 6-12 hrs and check again.
    • When its chilled, it will have thickened up more and be PERFECT for all your sour cream needs!

    Notes

    • Make this to your desired thickness - incubation time is anywhere from 24-36 hours depending on your preference.

    Nutrition

    Serving: 1tablespoonCalories: 51kcalCarbohydrates: 1gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 17mgSodium: 4mgPotassium: 14mgSugar: 1gVitamin A: 217IUVitamin C: 1mgCalcium: 10mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Like yogurt, sour cream is a cultured product, meaning it can be low in lactose so that you might tolerate it even if you can't drink straight cow's milk. Give it a try if you're feeling adventurous.

    A spoon pulling out a scoop of homemade sour cream from a mason jar.

    What to Eat with Your Sour Cream

    • Freezer-Friendly Taco Meat
    • Homemade Taco Seasoning
    • Simple Taco Dip or Dressing
    • Avocado Bean Chip Dip

    More Dairy Uses and Recipes

    • A bowl of finished homemade clabber culture cream cheese.
      Naturally Cultured Clabber Cream Cheese Recipe
    • Hand shaped quarter-pound butter sticks on a plate.
      How to Make Butter in a Mixer
    • Calf in a snowy farmyard.
      Clabber, Skim Milk and Healthy Fats
    • Quark cheesecake with raspberries on a blue plate.
      Quark- a Soft Cream Cheese

    Share this with your friends!

    Reader Interactions

    Comments

    1. Jaclyn

      May 04, 2022 at 2:55 pm

      5 stars
      So yummy! I am super particular about my sour cream and this is by far my favorite way to make it at home!

      Reply
    2. Jennifer Jo

      May 22, 2022 at 1:00 pm

      Do you notice that the cream separates even more from the milk while it's incubating on the counter? I'm making it today and I can see a separation in the jar --- about an inch of milk on the bottom. Should I ignore it? Shake it?

      Reply
      • [email protected]

        May 28, 2022 at 9:31 am

        Hi Jennifer, sorry for the delayed reply, I thought I already sent the information to you. Kate said the milk is what 'came along' when you strained off the cream. She usually uses it in baking, kind of like yogurt.

        Reply
    3. Kelsey

      June 03, 2022 at 8:26 am

      Any idea how long it lasts if using raw cream? Thanks!

      Reply
      • [email protected]

        June 06, 2022 at 8:29 am

        I'd say you have a week for sure.

        Reply
    4. Michelle

      July 03, 2022 at 2:54 am

      Can I used a spoonful to culture the next batch like with cheese?

      Reply
      • [email protected]

        July 04, 2022 at 2:26 pm

        Yes you can but it's not as consistent.

        Reply
    5. Melissa Jircitano

      September 01, 2022 at 2:48 pm

      Have you ever tried using flora Danica for this? Thanks

      Reply
      • Dee Porter

        September 14, 2022 at 5:06 pm

        I have not tried using that before!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Hi, I'm Kate! Thank you for joining us on this crazy journey! Our family lives on a 34 acre homestead in northern BC, Canda and get a kick out of things like raising our own meat, dairy and vegetables.

    We’re a homeschooling family who believes life is the best teacher but we do hit the books in winter. I’m so glad you’re here, I hope you stick around!

    More about me

    Popular

    • A loaf of sourdough bread with slices on a wooden cutting board.
      Kate's Soft Sourdough Master Recipe
    • Seedy Whole-Wheaty Sourdough Sandwich Bread
      Seedy Whole-Wheaty Sourdough Sandwich Bread
    • Sourdough Tortillas
      Sourdough Tortillas
    • Grilled venison steaks in a glass baking dish.
      How to Grill a Venison Steak

    Summer Favs

    • Best Iced Coffee Recipe
    • raw milk ice cream raw cream no eggs wooden table waffle cone

    Footer

    back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter Signup

    Venison for Dinner email newsletter sign up

    Please wait...

    Thank you for signing up for the Venison for Dinner newsletter!

    Contact

    [email protected]


    As an Amazon Associate I earn from qualifying purchases.

    COPYRIGHT © 2023 VENISON FOR DINNER ON THE FOODIE PRO THEME