Last week after Lance was sick for over a week and having to put him on antibiotics when his eardrum busted, I started researching ways to improve gut health and counteract the antibiotics. Everything I ran across said to take probiotics (obviously), and eat fermented or cultured foods. I wasn’t really seeing anything I thought my family would actually eat until I saw a culture starter kit for sour cream and had the idea to culture coconut cream instead of heavy cream, and I’m excited to tell you that it worked perfectly!!!
Not only do I feel good about feeding this to my family because it’s so gut-friendly, but it’s thick, creamy, and tastes like ‘real’ sour cream – I’m SO in love with this recipe and my family loves it too!!! And even better than the taste is the fact that it’s super easy to make using only these two ingredients:
You can use it, like we do, as a dip with olive oil or coconut oil potato chips or it can be dolloped over stuffed baked potatoes, chili, shredded beef tacos, chimichangas, or one of my favorites – used in ranch dressing – and so much more! I hope you love it as much as we do, if you try it let me know what you think 🙂
-You can also use your cultured dairy free sour cream to culture more cream! Simply spoon in about 1/4 cup of you cultured cream with another can of coconut cream, stir and leave covered at room temperature 24-36 hours. If you use your previously made sour cream, you can continue to make sour cream this way about 6 times. Then you will need to start over.
-This is the method I use, but I’ve seen where some people culture cream just using powdered probiotics instead of a culture starter. I’ve read that when using this method you should heat the cream over Low on the stove to 97 -98 degrees before bringing to room temperature, and in other places I’ve read that this step in unnecessary. However, the directions on my culture starter kit did not say to do this. If you try this method using probiotics, please let know how it turns out!
-In case you are wondering if it tastes like coconut – it does have a slight coconut aftertaste but is easily masked by the food you are eating it with. If you’re not a big fan of coconut, I love this dairy free Cashew Sour Cream from The Tasty Alternative 🙂
-If you need sour cream but don’t have time for it to culture or don’t have any on hand, I also like THIS dairy free sour cream. It calls for lemon juice to be mixed with coconut cream to mimic the taste of it being cultured and, while it’s definitely not as good as the recipe below and I don’t usually use it for dipping, it works well in cooking and baking.
-Click HERE for a link to the culture starter I used. I was able to find mine at a local Natural Grocers store. The package says it MAY contain trace amounts of dairy, which didn’t bother me. If you are super sensitive, I recommend trying the probiotic method above.
- 1 13.5 Oz. Can Coconut Cream (If you can't find this product, one can is approximately 1 Heaping C of Coconut Cream* and ½ C Coconut Water)
- ½ Packet (1 tsp.) Culture Starter (link above)
- Pinch of Sea Salt
- Bring coconut cream close to room temperature by setting it out for a couple of hours.
- In a medium-sized bowl, add the can of coconut cream (there will be some coconut water in the can too) and mix well with a spoon or whisk.
- Slowly add the culture starter and mix well without being too vigorous.
- Pour into a mason jar, leaving at least 1½ to 2 inches space at the top. Seal and store at room temperature for 24-48 hours, the longer it sets the more tangy it will be. If your house is below 70 degrees, wrap the mason jar in a towel and place inside an insulated or thermal chest.
- Stir in a pinch of sea salt and place in refrigerator to firm up.