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.
- 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.