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Kefir Sour Cream

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Prep Time 5 minutes
Fermentation Time 2 days
Cuisine Dairy
Makes 1 pint (500 ml)

Ingredients

  • 12 ounces (350 ml) high quality heavy whipping cream (not Ultra-pasteurized or UHT pasteurized)
  • 2 ounces (60 ml) milk kefir

Instructions
 

  • Add kefir and heavy cream to a pint sized (or larger) jar.
  • Stir thoroughly with a spoon.
  • Cover with lid and let ferment at room temperature for 36 hours.
  • Stir contents and taste. If it needs more souring, let it ferment another half-day.
  • Store in refrigerator with lid on. Stir gently before using (some liquid will settle).
Keyword kefir