Homemade Sour Cream - The Savvy Saige

Skim the cream from the top of your raw milk and add it to a pint size mason jar. Cream that is thick will result in a thicker sour cream, so I usually let the cream stay in the refrigerator for at least a few days, and sometimes up to a week.
Take your pint jar of cream out of the refrigerator and add either 3 tbsp of raw milk kefir or 3 tbsp of raw milk Greek yogurt to your pint jar. Stir well and secure a breathable cloth over the opening of the jar with a rubber band.
Allow the cream to culture at room temperature on your counter for 12-24hrs. The time it takes to culture and thicken into sour cream will depend upon the thickness of your cream and the temperature of the room.
When the desired amount of thickness and sourness has been reached, replace the breathable cloth with a lid and store in the refrigerator for up to a few weeks.

When skimming the cream from the top, go slowly as you scoop with a measuring cup. As you notice streaks in the cream, you’ll want to stop so that you don’t incorporate the milk that is underneath into the cream.
Fresh cream will be thinner than cream that is at least a few days old. I would skim the cream the day you bring home your raw milk, so that it doesn’t get accidentally drank, and then keep the cream in the refrigerator for at least a few days to allow it to thicken.
After culturing the cream into sour cream at room temperature and then putting in the refrigerator, give the sour cream a good stir before it’s first use.