Homemade Sour Cream/Creme Fraiche...using Kefir Grains. I made this recipe during the summer months, and have just been able to post it. This summer has been quite busy... so even though I've managed to post recipes... a few of them have been postponed a bit. This is one of them...
I've been using my kefir grains a lot lately...just love the taste of homemade kefir. We'll drink the kefir plain most days... but I also love using the kefir in recipes that call for buttermilk. Since I had finished my milk for making kefir, I needed to sort of store my grains until next time. And just when I was about to put them in the freezer, I remembered that I had some whipping cream in the fridge. I had originally bought it to make something else and never got the chance to use it. But then an idea crossed my mind, why not place the kefir grains in the cream...and experiment:)? What could possibly hurt... I should be able to make some sour cream/creme fraiche, no? The thought to add the kefir grains in the cream actually seemed like a very doable idea to me....
I've made creme fraiche before, and since kefir grains have quite a bit of beneficial bacteria, I knew it would probably work very well. So I ended up making sour cream/creme fraiche... It was super easy to do and the result was oh-so-delicious!
In case you have some kefir grains, and have never tried making homemade sour cream/creme fraiche, then you might want to give this a try. Hope you enjoy...
Note: If interested in making regular Kefir... see my Homemade Kefir
Another idea I thought to share....in case you you don't have heavy cream or want to make a lighter version:
- You can make a thick yoghurt(which can be used as sour cream) by simply draining the kefir. Just make the Homemade Kefir and leave it on the counter for 18 hours or until thickened...then refrigerate for another day until the kefir has thickened a bit more...to an almost yoghurt consistency. Place a clean, thin dish towel in a bowl ( or a couple of coffee filters, or 2 cheese cloths) and pour the kefir on top and allow it to drain naturally... don't press it down. Allow to drain in the fridge for 24 hours ...or until thickened. You'll have quite a bit of whey accumulating, but the drained kefir will be lighter(in calories) than when using heavy cream....and it tastes just as good.
- You can see how to drain yoghurt (except you'll be draining the kefir)... HERE.
- Below is a picture of the drained kefir.
You will need:
1 TBS kefir grains
1 cup heavy cream
Directions:
1. In a glass jar/container add kefir grains.
2. Pour heavy cream over kefir grains and place lid on top.
3. Let sit at room temperature for 12-18 hours...or until thickened. Remove grains...the grains will have floated to the top... you can just scoop them out when the sour cream has thickened.
4. Refrigerate. It will thicken in the fridge even more.
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