🥄 Homemade Sour Cream from Clabber

🥣 Instructions:

1. Pour the raw cream into a clean glass jar.

2. Add 1–2 tablespoons of clabber and stir gently to combine.

3. Cover with a clean cloth or coffee filter and secure with a rubber band—just like with clabber.

4. Leave at room temperature (70–75°F is ideal) for 12–24 hours.

5. After 12 hours, check the consistency. It should be thicker, like sour cream, with a pleasantly tangy aroma. If it’s still too thin, let it sit a few more hours.

6. Once thickened, cover with a lid and refrigerate. It will continue to firm up slightly as it chills.

🍽️ How to Use:

• Dollop onto baked potatoes, chili, or tacos

• Stir into sauces or dips

• Add to baked goods for moisture and tang

• Use as a base for creamy salad dressings

💡 Tips:

• The fresher the cream, the milder the taste; older cream may produce a tangier result.

• If your kitchen is cool, fermentation may take longer.

• You can keep this going! Just save a spoonful of your finished sour cream to culture the next batch.

This is real food—simple, traditional, and nourishing. And just like your clabber, it’s part of what makes raw milk so magical. 🌿