Transform a jar of heavy cream into probiotic-rich kefir sour cream! Simple, versatile and easy to make with just a spoonful of kefir grains. Serve on tacos, baked potatoes, mix into homemade dip or toss into your favorite smoothie recipe.
When I tell people about kefir, they usually respond with “come again?”. Little do they know the amazing benefits of the superfood, milk kefir.
Kefir is truly a life changing food. It has vastly improved my gut health, increased my friends energy levels and I’ve even had a close companion testify that it cleared up her skin.
For the last couple of years, I have strictly made kefir using whole milk. I drink at least a cup a day and am often mixing it into recipes such as no-bake cheesecake or eggnog to make these treats extra healthy. Never once did I think I could place the kefir grains into a cup of heavy cream to make a rich, probiotic sour cream — in just 24 hours.
Upon this discovery, I was regularly making this kefir cream recipe and serving it on taco night, dolloping a spoonful on top of our meals and honestly, just eating it straight from the jar … for the probiotic benefits of course. Thankfully the sour cream only blessed my gut health and not the size of my pants.
If you have some extra milk kefir grains on hand, I highly recommend making a jar of kefir cream. It is delicious! And such a healthy fat (especially when using raw dairy) to add to your diet.
Can You Make Kefir With Cream Instead of Milk?
You bet you can! While most people use milk to make kefir, you can use heavy cream to make kefir sour cream. Continue reading to learn how to ferment heavy cream.
What is the Best Milk for Homemade Kefir?
The best milk to make homemade kefir is animal milk from either a cow or a goat. Milk with any fat content will work, although I recommend using whole milk. Raw milk is ideal but pasteurized milk will work fine too.
When making kefir cream, you can use either raw heavy cream or pasteurized cream. The only milk you cannot use to make kefir cream (or regular milk kefir) is ultra-pasteurized milk. UP milk is heated to 280° F, creating a sterilized, shelf stable product that can last a couple of months in the store. Using this type of milk to create kefir sour cream will only yield poor results.
Unfortunately ultra-pasteurized cream has become the norm, even for organic whipping cream. If you have access to raw dairy, I would suggest using their cream to make fermented heavy cream. Otherwise stores like Whole Foods and Aldi’s grocery store has been known to sell non ultra-pasteurized cream. Fresh Thyme Market or your local natural food store may also carry low temp pasteurized dairy products.
Kefir Cream Uses
Once you’ve made kefir sour cream you may wonder “what to do with kefir cream?”. The possibilities are endless. Here are just a few of many ways to use delicious, probiotic kefir heavy cream.
- Mix it into a dip recipe
- Top your baked potato
- Scoop onto your tacos or fajitas
- Dollop a bit into a bowl of soup or chili
- Make kefir ice cream
- Spoon into smoothies
- Add to homemade salad dressing
- Mix into pasta salad
- Just eat a scoop of it! It is so good for you!
Benefits of Kefir Cream
- Great source of probiotics
- Considered a healthy fat, especially when using raw cream
- Full of calcium, vitamins and beneficial yeasts
- Incredibly easy to make
- Helps aid in digestion
- Excellent way to preserve cream for a longer period of time
- Creates strong bones
- Supports a healthy immune system
How to Make Kefir Cream
Makes: 2 cups
2 cups heavy cream, raw or pasteurized (do not use ultra pasteurized)
1 tablespoon milk kefir grains
Add the kefir grains to a glass jar. Pour the cream overtop and let the kefir ferment at room temperature for 24 hours.
When the kefir cream has finished fermenting, the grains should have risen to the top of the jar. Remove the grains. I find it easiest to use a slotted spoon to take out the grains but you can also use a strainer set over a bowl.
Transfer the kefir cream to a jar and add a lid. Place in the fridge. As the sour cream chills, it will become thicker and should have a scoop-able consistency.
More Cultured Dairy Recipes
- 2 cups heavy cream, raw or pasteurized (do not use ultra pasteurized)
- 1 tablespoon milk kefir grains
- Add the kefir grains to a glass jar. Pour the cream overtop and let the kefir ferment at room temperature for 24 hours.
- When the kefir cream has finished fermenting, the grains should have risen to the top of the jar. Remove the grains. I find it easiest to use a slotted spoon to take out the grains but you can also use a strainer set over a bowl.
- Transfer the kefir cream to a jar and add a lid. Place in the fridge. As the sour cream chills, it will become thicker and should have a scoop-able consistency.