It is simple to make kefir cream, which is a similar food to cultured cream (which we call sour cream or crème fraîche). Any type of cream, including cultured cream will give you the benefits of fat soluble vitamins, cholesterol, and other nutrients. Kefir cream will additionally give you the benefit of the beneficial yeast and bacteria strains present in milk kefir. This type of cream is especially beneficial for anyone with a candida overgrowth, anyone prone to sugar cravings, mood swings, brain fog, or any kind of yeast skin issues such as eczema, cradle cap, or recurring yeast infections. We know you can make this simple and beneficial food. Follow our recipe and be sure to comment with any questions or tips that you discover in your own cooking journey!

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Ingredients:

3-4 tablespoons kefir grains
1 pint heavy cream (raw preferred; if using pasteurized, avoid UHT/powdered cream)

Equipment:

Glass jar
Wooden spoon
Non-metal strainer (plastic, or silicone)
Breathable lid (cheesecloth, or coffee filter)

Directions:

Add Grains to Cream
Place your kefir grains into a clean glass jar and pour the cream over them.

Sir Gently
Using a wooden spoon, gently stir the grains into the cream to mix them evenly

Cover and Ferment
Cover the jar with a breathable lid (ie. cheesecloth or a non-bleached coffee filter)
Leave it on the counter at room temperature for 24 hours to ferment.
Tip: A warmer room will speed up fermentation; a cooler room will slow it down.

Strain the Grains
After 24 hours, strain out the kefir into a new jar using a non-metal strainer.
Place the grains back in the jar to reuse for your next batch.
You can use the same jar without cleaning it, or use a clean jar. I (Hollie) typically use the same jar over and over without cleaning it – it makes a nice continuous ferment!

Store in the fridge
Kefir cream will generally firm up as it cools
Use as you would sour cream – add to food, enjoy on it’s own, make it into a dip, etc.

And then repeat! Poor new cream over your strained kefir grains to start a new batch.
This is the same process for making kefir out of milk. You can use the grains interchangeably – you can use them to make kefir one day and kefir cream another day.

Kefir Cream Recipe

Hollie Bigham

Print Recipe

Equipment

Glass jar
Wooden Spoon
Non-metal strainer (plastic, or silicone)
Breathable lid (cheesecloth, or coffee filter)

Ingredients

3-4 tbsp kefir grains
1 pint heavy cream: Raw preferred; if using pasteurized, avoid UHT/powdered cream

Instructions

Add Grains to Cream. Place your kefir grains into a clean glass jar and pour the cream over them.
Stir Gently. Using a wooden spoon, gently stir the grains into the cream to mix them evenly.
Cover and Ferment. Cover the jar with a breathable lid (ie. cheesecloth or a non-bleached coffee filter) Leave it on the counter at room temperature for 24 hours to ferment.
Strain the grains. After 24 hours strain out the kefir into a new jar using a non-metal strainer. Place the grains back into the jar to reuse for your next batch.
Store in the fridge. Kefir cream will generally firm up as it cools. Use it as you would sour cream – add it to food, enjoy on it's own, make it into a dip, etc.
Pour new cream over your strained kefir grains to start a new batch. This is the same process for making kefir out of milk. You can use the grains interchangeably – you can use them to make kefir one day and kefir cream another day.