- Mason jar
- 2 cups heavy cream
- 2 tablespoons milk kefir
InstructionsPrint This Recipe
- Make sure your mason jar and its lid are cleaned and sanitized.
- Pour heavy cream and milk kefir into the jar. Mix it up well and put the lid on tightly. Bring the cream to room temperature.
- Now you need to culture and ferment your sour cream. Heat the oven to 95 - 115 degrees Fahrenheit, and place the jar in there for anywhere from 8 to 12 hours. The warm environment will thicken the sour cream and give it a distinct taste.
- After it's spent time in the oven, use it to top anything you'd like! Refrigerate for up to one week.