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Organic Raw Sour Cream


Making sour cream is one of the easiest things to make!  It requires little effort and will create the best tasting sour cream you have ever tasted!  The hardest part of this recipe is most likely going to be finding a raw source of milk.  This recipe can NOT be made with pasteurized milk of any kind.  Raw milk and pasteurized milk are two completely different substances.   Why is this?  Well heat treated milk (pasteurized), turns milk from a living substance that has plenty of beneficial bacteria, to a lifeless, denatured substance.  Raw milk that sits out for 24-48 hours simple sours and is still very safe to eat.  If you were to do the same with pasteurized milk, your milk would become rancid and would make you very ill.  You can visit your local chapter at the Weston A. Price Foundation to find a good source of raw milk.

Here are the simple steps to show you how to make raw sour cream.

Take your raw milk out of the refrigerator and notice that the cream has come to the surface.  The cream will always be on top and the milk will be on the bottom.  Notice in this picture the color change.

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Cream and Milk Separates


Simply spoon off the cream and put in a clean mason jar.  The cream will be thick enough to coat the back of a spoon.  It is okay if you get a little milk in with the cream, it will naturally separate during this process.  Note – you can also do this with raw milk that has already soured.  Your cream will rise to the top and naturally create sour cream.  Just scoop off the cream that is already soured and you have sour cream.  If it isn’t thick enough, you can leave it out to thicken a bit.  It will also thicken after you refrigerate it a bit.

Skim The Cream Off The Top


Now put a lid on the mason jar leaving it slightly open.  Leave at room temperature for 24-48 hours.  This time varies because of the weather.  The cream will sour faster on warmer days.

Leave at room temperature with lid slightly opened


After 24-48 hours smell and taste your cream to make sure it has soured.  Also your sour cream should have thickened up a bit.   Once soured, place in refrigerator for a day and it will thicken up even more.  Raw sour cream is not going to be as thick as store bought sour cream.  Store bought sour cream often has gelatin and thickeners added to them.

That is it!  How simple was that?  So the next time you want some fresh sour cream, try making it yourself.  It is absolutely delicious!

Raw Sour Cream

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19 thoughts on “How To Make Organic Raw Sour Cream”

  1. HalleCottis says:

    @EclecticEdibles thanks for the mention! Hope you enjoyed it :)

  2. Renny says:

    Thanks for this article!  If you don’t mind helping me-for clarification, I have a substantial amount of raw cream that has soured on its own in my fridge & also raw soured milk.  We were sick over the Thanksgiving holiday & it kind of went downhill from there!!  :)  Do I just skim the soured cream & set if out for a few hours to thicken?  & want can I do w/this soured milk, other than using it to bake?  I’m thinking about freezing the milk & pulling it out to bake-but would LOVE any other suggestions you may have!

    1. hallecottis says:

      @Renny I am sorry to hear you were sick, hope you all are doing better.  Yes, just skim of the soured cream and it is fine to leave out for several hours to thicken.  It will also continue to thicken in the refrigerator.  Here is a great article from The Healthy Home Economist, 101 things you can do with soured milk. :)

      1. Renny says:

         Thank you for the quick reply!!  Do you know how long the sour cream will keep?  Will it continue to just get more sour, but still be edible?  (I have a ton…)

        1. hallecottis says:

          @Renny It will keep awhile, not sure how long exactly.  Yes it will continue to get sour the longer it sits.  I have had to toss mine once because it was way to sour.  Try using it to make dips and other creamy delights :)

        2. Renny says:

           Great ideas!  Also loving the list you posted.  I did not realize I could make yogurt & kefir w/my soured milk.  I have milk kefir grains & a Bulgarian yogurt starter I have been dying to try!  Many thanks.

  3. Deland Homeschool says:

    I’m into it!

    1. beth says:

      I have been buying raw milk and cream for a few months now and I love it! I purchase a quart of raw cream
      this time, and have not used it yet. It’s been in the back of my fridge for about 2 1/2 weeks and when I opened
      it is already soured and thickened. It smells like sour milk. So it should be safe to eat? Should I stir it up?

      Also, I assume I don’t need to add any vinegar to make sour cream with raw cream.

      1. beth says:

        Hope to hear soon!

      2. Halle Cottis says:

        What you have is sour cream already. It is safe to use just skim the sour cream off the top and use. Do not stir it in.

  4. Could you add beef gellatin to this to thicken it up?

    Just a thought

  5. mary says:

    I am wanting to try recipes with raw milk-I live not to far from you in Green Bay.I can’t find raw milk anywhere-it’s illeagal to sell in WI. What do you do for yours!

    Thanks-I love your recipes!

    1. Halle Cottis says:

      It isn’t illegal if it is sold to animals or if you are an employee at the farm. Goto to find local farmers in your area.

  6. michelle says:

    I made this and mine ended up very thick and way sour. Did I leave it out too long?

    1. Halle Cottis says:

      You might have. If made from raw milk, it is much more sour than store bought, but still pleasing to the taste. Hope that helps a bit.

  7. Shasta says:

    Hi. I took both of Sunday’s milkings from our cow, set it on the counter (in a stainless bucket), and then last night I skimmed off the cream and put it in a bowl in the refrigerator. This morning, that stuff is SO THICK! It is like store bought cream cheese, and it smells like mozzarella cheese. Did I do something wrong? I also left the rest of the milk to make cream cheese, which I have hanging to drip right now. We will see how that turns out!

  8. Melissa says:

    I made incredible sour cream from the cream skimmed off raw cow’s milk. It has the perfect texture and consistency. It also has a very distinctive blue cheese-type taste. If I leave it out long enough, will it harden to blue cheese?

    1. Halle Cottis says:

      I am not sure how blue cheese is made, you might want to do a google search on that. :)

  9. Briana says:

    Do you know the difference between raw sour cream and raw cultured sour cream? I have raw cream that I am leaving on my counter to make into sour cream. I wanted to give it to my daughter who has a questionable dairy allergy and the diet protocol recommends raw cultured sour cream. Thanks!

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