Homemade Kefir Sour Cream

• Dairy

  • 1 Butter muslin
  • 1 qt Whole milk kefir, homemade

• Other

  • Large Bowl or Pitcher
  • Fine Mesh Strainer (large enough to hold one quart

Found on busy-at-home.com

Description

Ingredients

• 1 quart homemade whole milk kefir
• Large Bowl or Pitcher
• Butter Muslin
• Fine Mesh Strainer (large enough to hold one quart)

Directions

• Place your strainer onto the pitcher or bowl youve selected. You want the pitcher or bowl to be big enough to hold the strainer up out of the whey that will drain off the kefir.
• Line the strainer with four thicknesses of butter muslin. Butter muslin has a tighter weave than cheesecloth. Cheesecloth doesnt work well for this process.I wasnt able to find butter muslin at the fabric store in our small town, but easily found it on Amazon. I wash and reuse the butter cloth many, many times, so one package will last me a long, long time.
• Pour one quart of homemade whole milk kefir into the lined strainer.
• Place the pitcher in the fridge and allow the whey to drain out of the kefir, leaving you with a butter muslin full of creamy delicious sour cream. The process can take anywhere from 24 to 48 hours, so just keep checking yours until you have the consistency you want. We like ours thick and creamy, so its usually between 36 to 48 hours for us.
• I store our sour cream in half pint canning jars. There wont be room for the whole batch in one jar, since this will make between 1¼ and 1½ cups of sour cream, depending on how long you let it drain.
• Use this delicious homemade sour cream, just as you would commercial sour cream from the store.