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–+ servings
Bowl of thick chilled Full GAPS yogurt-culture sour cream in the WFLI kitchen
Ebonie Garnica

Full GAPS Yogurt-Culture Sour Cream

Two-ingredient Full GAPS sour cream made with one pint additive-free cream and one-quarter cup homemade 24-hour GAPS yogurt, cultured warm for about 24 hours and chilled until thick.
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Prep Time 5 minutes
Culture Time 1 day
Total Time 1 day 5 minutes
Servings: 1 jar
Course: Condiment, Full GAPS
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Equipment

  • 1 Wide-mouth glass jar clean and dry
  • 1 Glass measuring jug
  • 1 1/4-cup measure
  • 1 Clean wooden spoon
  • 1 Breathable cover with ring or band
  • 1 Controlled yogurt maker or incubator holds 108 to 112°F

Method
 

  1. Measure the two ingredients. Measure 1 pint cream and 1/4 cup homemade 24-hour GAPS yogurt. Put the clean, dry glass jar beside them so the setup is ready before you begin.
    One pint cream and one-quarter cup homemade 24-hour yogurt measured beside a glass jar
  2. Combine the cream and yogurt. Pour the cream into the jar. Add the measured yogurt.
  3. Stir evenly. Use a clean wooden spoon to stir through the bottom, center, and sides of the jar. Stop when the yogurt is fully distributed and the mixture looks even.
  4. Cover the jar. Place a breathable clean cloth, coffee filter, or paper towel over the opening and secure it with a jar ring or band.
  5. Hold the temperature. Put the covered jar in a controlled warm environment at 108 to 112°F. Keep the jar steady rather than moving it between warm and cool spots.
  6. Culture for about 24 hours. At the end of the warm period, remove the cover and look at the surface. The cream should be visibly set and thicker than it was at the start. It should smell tangy and cultured.
    Set yogurt-culture sour cream after the 24-hour warm culture and before chilling
  7. Chill to finish. Cover the jar and refrigerate it. The sour cream continues to thicken as it gets cold. Evaluate the final texture after chilling, then stir gently only if needed.

Notes

Use homemade 24-hour GAPS yogurt as the starter. Hold the jar at 108 to 112°F for about 24 hours, then refrigerate it because the sour cream thickens further when chilled. The cold-setting time varies and is not included in the total. Keep this yogurt-culture method separate from kefir-grain sour cream.

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