How to Make Probiotic Sour Cream with Real Dairy

Delicious Full-Fat Sour Cream

Sour Cream Ingredients

The Only Two Sour Cream Ingredients

Like everything else that you make for yourself, homemade sour cream is delicious! And it’s super easy to make! So, click on the picture to watch the YouTube video and follow along as I show you how to make your own sour cream at home. I know many people have complained that my homemade yogurt was a little too sour, this week I’m taking advantage of the sour to up my game. Sour Cream! And I use heavy cream! How can this NOT be a winner? OK, ok, stop it. All of you fat-phobic people, munching away on your whole grain, fat-free snack crackers. Fat is not bad for you! Carbohydrates are bad for you. Show me the “governmental studies” that were done to get Americans to stop eating fat and I’ll show you studies that were funded by the Sugar Refiners Association back in the Fifties that set us on this path to destruction! (JAMA Article)

Probiotic Sour Cream

Oh, wait! This is fermented! So, it’s good for me, right? Hey, you HAVE been paying attention! It IS fermented and it IS good for you! In addition, it introduces some new bacteria, that we haven’t cultured yet. The key to eating probiotics is variety. Just like mother told you to eat a diet with a variety of vegetables, you should strive for a probiotic diet with a variety of different bacteria! Turns out that the same bacteria used to culture buttermilk is used to make sour cream! We haven’t been making anything with THESE bacteria. And, since we use a couple of strains of mesophilic bacteria, you don’t need any special equipment to keep the cream at exactly the right temperature. You can just leave it out on the counter for a week. Turns out that mesophilic bacteria do their job best at right around room temperature.

Lactose Free

Finally, the best part about this sour cream, at least for me, is that it’s lactose-free. As a result of the long fermentation time, the bacteria have time to digest all of the lactose (milk sugar) and render a lactose free sour cream. Consequently, you no longer have to use those weird recipes for sour cream made out of tofu or cashews or who-knows-what, to enjoy sour cream again! This is the real stuff.

So, enjoy the video and come back here to leave a comment, below.

About John MacDowall

I was born in Poughkeepsie, NY. We moved to a farm during middle school where I learned about raising animals and growing food. Now, I live in the affluent suburbs of Washington, DC and wonder why people eat the way they do.


  1. I’m surprised you seal the lid shut. When I’ve fermented in the past I’ve had to burp my jars to avoid gas build up and jar explosion. Is sour cream different from other products in this way?

  2. Pingback: Hungarian Mushroom Soup - Better Done Yourself Hungarian Mushroom Soup

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