Kefir cultures are so versatile, they can be used to make a delicious sour cream substitute by culturing cream instead of milk. It may be easier to use finished whole milk kefir or powdered starter instead of grains, as the grains can be difficult to separate from thick sour cream. Note: Pasteurized cream will yield a thicker finished product than will raw cream.
15 minutes
180 minutes
2
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Milk Kefir Starter Kit
Milk Kefir Starter Kit
$52.99
Designed for beginners, this kefir starting kit contains our Milk Kefir Grains plus 3 tried-and-true culturing supplies to make it easy to get started making milk kefir at home. Just add milk!
Packaging and Equipment in the kit may appear different than pictured.
Kefir Starter Culture Powder
Kefir Starter Culture Powder
$14.99
Our kefir starter culture makes both milk and water kefir. It's a kefir powder culture, which means each packet can be recultured a few times. Kefir starter is a great choice for beginners, kefir experimenters, and those who don't want to maintain kefir grains.
INGREDIENTS:
-
Starter Culture (choose one):
- 1 Tbsp. finished milk kefir per cup cream or
- 1-2 tsp. Milk Kefir Grains or
- 1 packet Kefir Starter Culture
- 1-4 cups Heavy Cream, pasteurized or raw (avoid ultra-pasteurized)
INSTRUCTIONS:
- If using Kefir Starter Culture, follow the instructions included with the starter.
- If using Milk Kefir Grains or finished kefir, place the starter in the cream and culture 12-48 hours at room temperature.
- When the desired consistency and taste is achieved, remove the kefir grains and place the grains in fresh milk.
