How to Make Sour Cream from Raw Milk | GAPS DIET RECIPES STAGE 1 | Bumblebee Apothecary
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- HOW TO MAKE SOUR CREAM FROM RAW MILK | GAPS DIET RECIPES STAGE 1 // Sour cream is so delicious. When it's made from raw cream, it's also very nutrient dense. It's really easy to make, too! Today let's learn how to make sour cream from raw milk.
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🐝 How to Make Sour Cream from Raw Milk Directions:
Ingredients:
* 1 pint or 1 quart raw cream from organically raised, grass fed cows
* Activated milk kefir grains
Instructions:
1. Activate milk kefir grains according to package instructions.
2. If needed, skim cream from top of jar of raw milk.
3. Add activated kefir grains to jar of raw cream.
4. Stir gently.
5. Top jar with breathable cloth or paper towel secured with rubber band or canning jar ring.
6. Allow sour cream to culture at room temperature until thick.
7. Strain kefir grains out of sour cream using plastic mesh strainer and wooden spoon (no metal).
8. Add kefir grains to new jar of raw milk.
9. Store sour cream in refrigerator.
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-Marisa 🐝
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#bumblebeeapothecary #beewellwisdom #sourcream #rawmilk #gapsdiet
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Thank you so much for your guidance through this GAPS journey. Your tutorials are making it significantly easier. You are helping so many children transform their lives, including my daughter. Feel great joy from this.
What is your favorite thing to eat with sour cream on it?
You talk too much
as a splurge snack, tallow based potato chips with french onion sour cream dip with salmon roe on top...going to try it!
1 Tbs of whey from the same milk source works great. A tight lid is just fine, with sour cream the pressure does not build up before it solidifies.
Thanks for sharing!
Is this the same thing as cultured cream? 🤗🥰
Yes! :)
I dont get my raw cream as thick as yours, I tried to keep it in a very warm place for 28hrs , I tried it for 3 days.. on both occasions the whey separates... but still no thick cream , used 1 teaspoon of kefir grains in a small jar. :(( what am
i doing wrong?
It doesn't sound like you're doing anything wrong; sometimes it takes longer to culture, like when the room is cooler. I sometimes let mine go for several days until it looks thick enough, especially in winter. Cream has less lactose in it than milk, which makes the fermentation happen slower anyway. Hope that helps!
Could I use a quart of raw cream with 3 tablespoons of homemade raw kefir? I just realized I got quart and pint confused 🤦🏻♀️ so I just mixed a pint of raw cream with 3 tablespoons of kefir..... is it going to be ok? 😅
Yes you can! It's very flexible :)
Thanks for the video though
My raw milk from my cow share isn't as thick as yours. The Jersey cow they are milking now has even thinner cream than their original milking cow. Will this thinner cream make kefir sour cream also?
Yes! The cultures thicken it :)
How did you get cream to develop in your raw milk? I bought some raw milk but it's all at a watery consistency. There's no cream in it.
A lot of times it depends on what breed of cow it came from. Some don't produce really any cream. And some, like Jerseys, are known for the cream they put out. There's also the possibility that the milk you purchased already had the cream taken off.
Pretty yellow cream. Jersey? It's about impossible to get raw milk around here unless you can find someone selling it labeled as pet food. A new law changes it next year to make it legal. Till then we still have to use cultures,
Yes, from Jerseys :)
Thank you thank you and thank you for making these videos
You're very welcome, thank you!
Cool! I'm gonna start making my own raw cream. Thx :)
Question: What if one was to add a healthy natural sweetener to the cream during culturing would that feed the culture and allow it to be reused?
P.S. Ever thougght about getting your own cow?
You're welcome! I would add a sweetener to it after the culturing is done. I've actually used this same recipe to make GAPS ice cream! I culture the cream this same way, and then after the grains are strained out, add the other ingredients 😊 Yes I would LOVE to have a cow some day! 😊
sour cream is easier to digest than raw cream I guess. How much of it can you it in one serve. Thanks for sharing
You're welcome! Yes, that's true, the fermentation process "predigests" the lactose and casein, which makes it easier for the body. Dr. Natasha recommends working up to as much sounds good, as much as 1/2 or 1 cup per meal. Hope that helps!
@@BumblebeeApothecary It does, thank you :)
Hi Marissa, I have a question for you that I'm hoping you can answer. I tried making cultured cream with raw milk... the issue was I had thawed frozen raw milk in a gallon jug... the cream rose to the top as expected but when I poured it into a container to add the culture and make sour cream, I must've accidentally added liquid milk along with the cream... I say this because after fermenting for 2 days the cream still seems runny/ not thick enough ...I know you're supposed to make sour cream using solely cream so IDK what the ferment even is at this point? sour cream? kefir? next time I'll pour the milk from the jug into a bigger container, but I'd hate to waste all this milk....is it even useable or should I toss it? Thanks! you're always so helpful, love your mission and attitude 🙂
I replied by email I believe last week - hope that helped! Thank you!
@@BumblebeeApothecary I ended up chucking it cause I think it became too yeasty but I appreciate your time and response! Love your channel!
Can I use buttermilk instead of kefir grain??
Yes, you can make sour cream that way! I do it with buttermilk sometimes. It is a milder flavor than kefir sour cream :)
@@BumblebeeApothecary thank you.
Thanks for the video. I’m trying this but how do I know if the sour cream has gone bad or not? I’ve made a couple batches with little success
Looks easy to make but where to get raw milk & kefir?
I'd check on here to find the nearest source by you: realmilk.com
If only people would know the origin of yoğurt, kefir and fermented food. They would not be looking back to the western world and actually learn the real wisdom from the east and its benefits for health and human etiquettes.
What would happen if i ferment just raw milk for extended period of time, would that turn to sour cream?
If you let raw milk sit out on the counter, it will turn to sour milk. 😊 I’m not sure what would happen to just raw cream with no starter culture; you get the most reliable results by using a culture 😊
Bumblebee Apothecary thnx
@@FreddieSn You're welcome 😊
I never would have imagined myself eating spoonfuls of sour cream out of a jar but here I am killing it! Have been making it for several months and just this last batch seems to have frozen in the fridge and now won't reconstitute. Has anyone else have this happened? Some others re: regular sour cream had recommended whisking it or blending it to reconstitute it but mine would not. Any ideas?
Hi!
Your daughter has a beautiful hair.. Do you use your tallow shampoo bar for her hair?
The kefir grains are just the grains right you didn’t add anything to the grains before adding to the cream right?🤗
Hello marissa thanks for sharing this gorgeous recipe
You're very welcome! 😊
Now how do we make a second batch of cultured cream (sour cream)? Do we have to wait on the kefir grains or can we use some of the sour cream as a starter?
It's best to use the kefir grains for the next batch 😃
@@BumblebeeApothecary do you think just using probiotic powder would have any benefits . I don't have any kefir grains.
@@faithahora You can make sour cream with yogurt, and I show how to do that here: th-cam.com/video/6VfFFxav1l4/w-d-xo.html I don't think using a probiotic powder would give good results. Hope that helps!
Those didn't look like the little jelly kefir grains that I have. It looked like it was powder?
Wow! Never realized how easy this is😊 Can’t wait to try this!
It really is! 😊
💕🍶💕🍶💕
hi! where i live its not possible to get raw cream, can i use normal bio cream?
Do I need to keep the raw milk in the fridge or on room temperature to get the cream on top of the milk? 😊
Is that cheesecloth
The cloth for the top of the jar is just organic cotton muslin :)
Can I use keifer grains from
Goats milk keifer to make sour cream with raw cow heavy cream? Or could I use raw goats milk?
Yes you can use those grains, but cow's milk cream works best. Cream in goat's milk doesn't separate out the same way.
So after straining out the kefir grains, can I just put them back in the milk and then use them again when I’m ready to make more sour cream?
Yes you can!
How long does it keep in the fridge? Is it weird that I’m a little apprehensive about adding it to my meals? The taste is a bit off to me. I used raw cream and homemade kefir made from raw milk. It took about 4 or 5 days before it looked thick enough to me. Is that why the taste is a little funky?
It keeps a very long time in the fridge, as fermentation is a traditional food preservation method :) You might just be getting used to the kefir cream taste. It does taste a little different from commercial sour creams.
Hi thank you this is really helpful. Trying to find the free printable kitchen checklist you mentioned?
Here you go! wp.me/PaqwCB-h1
Hi Marrissa would you say its 'safe' for pregnant women to consume?
It's an individual decision, but I do :)
I've never seen anyone use kefir grains to make sour cream, great idea!
Could you make this with coconut cream using kefir grains? Thanks for this video.
I'm not sure, that's a great question! I think these grains only work with milk, but you can get specific cultures to make coconut yogurt.
Hey Marissa. Thank you for all of these videos! They have been super helpful for me in my GAPS journey. A few questions- I get raw milk from a local farm, but it doesn't yield much cream. Any suggestions on the brand/where to get raw cream? Also, the milk kefir product you linked to Amazon is now sold out, do you have any other brand recommendations?
You're welcome! I use a lot of cream, and can't get enough from our raw milk far, either. I buy some organic, grass fed cream from a brand called Kalona SuperNatural from a local health food store. I'm not sure how widely it is available, but maybe you can find something similar. It is small batch pasteurized, which is so much better than ultra pasteurized. I culture it with kefir culture. Sorry about the link! You should be able to find kefir grains at culturesforhealth.com Hope that helps!
Can you use cream from the store. Just heavy cream.
You can! It just wouldn't be raw anymore. And it can be very hard to find heavy cream without added and unwanted ingredients, like stabilizers. But some health food stores carry okay options 😊
I just use my yogart as yogart and or sour cream, from my goats milk
That works, too! 😊
Hello can u please tell me what grass does a grass fed cow eats, is it just the grass, no dry fodder, no oil seed cakes etc
Yes, just grass and hay :) Ideally, they should have access to high quality pasture that includes a wide variety of plants.
Hi Marisa.
I have had to cut out all dairy because of allergy/sensitivity issues. I had been eating homemade ghee, sour cream, yogurt and had actually started having some Kefir as well. I am on stage 6 of intro. I would say after about 4-5 days of eating more dairy I started having congestion, sneezing, coughing and little pimple outbreaks on my face. I stopped the dairy and seems things are getting better. I know more healing is probably needed but I’m a little confused. My sister is also doing the GAPS diet and recommended that I take out all dairy including ghee. So that’s what I have done. Kinda depressing, feels like I’m having to start all over again. I am wondering and looking into A2A2 milk. Hoping that might possibly make a difference?
Also, when making the sour cream should I initially make it with yogurt culture like the book says or just go ahead and do the Kefir grains? Any advice would be appreciated. Thanks!
This is beyond what I can cover in a comment, but please send me an email and I'm happy to help. My contact info is in the description box. Sending well wishes!
Hey did you ever find out if A2 made a difference for you?
You didn't mention how much grains we should use?
It doesn't matter a ton, just a tablespoon or two should work :)
Is there anywhere to get Kefir. Amazon says they are out
I'd check culturesforhealth.com and they should hopefully have it!
Where do you get kefir grains?
I bought them here :) amzn.to/3AuguWs
Can you reuse kefir over and over just to continue to make kefir? I bought a starter and it tells me I can re-culture 2-7x within 7 days, but I swore I heard another homesteader say you can re-use your kefir grains over and over.
Yes! You can reuse kefir grains over and over and they multiply when they're healthy :)
I use homemade cream ( the thicker layer of the boiled milk) and buttermilk. Is it normal that it become like a sponge. It's rise and dry but went back to thick creamy texture after I stir it a little. My mom said "maybe it's rotten" . Or is it because of the homemade buttermilk? But can I still use it??
Not sure if it's called curdle. I wasted a two damn day making a cream just to make sour cream. 😂😂😂
I'm not sure, I always use raw cream to make this.
@@BumblebeeApothecary i threw it away because I'm not sure 😂😂😂. Regret using a litre of milk😂😂😂😂
@@ary8119 Oh no! How sad!
@@BumblebeeApothecary it is sad but I get over it. Each time I think about it I laugh😂
The raw milk sales ban in Canada is beyond frustrating 😤 I'd love to be able to make your dairy recipes.
I'm sorry! Dr. Natasha says that if you cannot get raw milk, find the best pasteurized milk that you can (grass fed, organic, not ultra pasteurized, not homogenized) and culture that. Hope this helps!
Hey Marissa, thank you for all your wonderful guidance through your videos and also the responses to other subscribers. Watching your videos and reading your responses certainly help a great deal.
I’m wondering whether I’m doing things wrong. Want to know your take on this- I make whole milk raw kefir using kefir grains and whole milk raw milk yogurt. In both cases the soured cream rises at the top and I just scoop out and put them in a jar. I have found this much easier than dishing out cream from top of the raw milk each time to save it and make sour cream at a later date. Do you think I’m doing something wrong here?
That's an idea! The only concern I have is that the leftover kefir and yogurt will be skim without much cream, and that doesn't sound very tasty. But if it works for you, it's probably fine :)
@@BumblebeeApothecary. Ah...I see! I started to do this only because I have gallbladder issues and I’m upping my fats very slowly in small increments. I agree, full fat yogurt and kefir tastes so much better. Thanks for your prompt response.