Kefir Sour Cream
Prep time: 
Fermentation time: 
Yield: 1 pint
  • 12 fluid ounces (350ml) good quality heavy whipping cream (avoid Ultra-pasteurized)
  • 1-2 fluid ounces (30-60ml) milk kefir
  1. Let heavy cream come to room temperature (or up to 75°F/24°C).
  2. Add kefir and heavy cream to a pint sized (or larger) jar.
  3. Stir thoroughly with a spoon.
  4. Cover loosely with lid (to keep flies out but let gas escape.)
  5. Stir contents and taste. If it needs more souring, let it ferment another half-day.
  6. Store in refrigerator with lid on. Stir gently before using (some liquid will settle).
Recipe by Fermenters Club at