SCD GAPS Diet Sour Cream Creme Fraiche is naturally virtually lactose free and makes the perfect base for a rich and creamy ice cream.
Recently, I’ve been trying a few basic SCD GAPS Diet recipes as part of the learning process about the SCD and GAPS diet. The first recipe I tried was homemade fermented yogurt made in a dehydrator that regulates temperature very well. I’ve also made SCD GAPS Diet Mayonnaise. Next on the list was this SCD GAPS Diet Sour Cream or Creme Fraiche recipe. It’s made with heavy cream which makes it very decadent, but serves as the perfect base for a rich frozen yogurt or ice cream.
This fermented Sour Cream or Creme Fraiche is supposed to be nourishing for the immune system and the brain and is part of the SCD and GAPS diet, to be used in place of commercial sour cream. The method of preparing this sour cream is the same as the SCD GAPS Diet Yogurt. It’s fermented at a low temperature for at least 24 hours. This basic SCD and GAPS Diet recipe is a keeper – pin it or bookmark it to save for later. I’ll be sharing an ice cream recipe using this SCD GAPS Diet Sour Cream soon :).
SCD Sour Cream Recipe
Ingredients
- 2 cups organic heavy cream
- 1/4 cup plain yogurt containing Lactobacillus bulgaricus L. acidophilus and S. thermophilus
Instructions
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Heat cream in a medium pot until it reaches a simmer, about 180 degrees fahrenheit.
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Let cool to room temperature (I let it cool down to 80 degrees).
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Remove 1/2 cup of cooled cream to a bowl and stir in yogurt until blended. Stir into pot and mix until blended. Divide milk among mason jars.
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Place in dehydrator and set to 105 degrees fahrenheit. Leave undisturbed for 24 hours. Remove and set in refrigerator until ready to eat.
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Eat within 2 weeks.
Recipe Notes
Adapted from Gut and Psychology Syndrome by Dr. Natasha Campbell MD
This looks so thick and creamy! I’m just learning a bit more about the GAPS diet since some of my readers are following it. Pinning!
Laura – this is really thick and creamy and so easy to make. i’m still learning about the GAPS diet – fascinating.
This Creme Fraiche is supposed to be nourishing for the immune system and the brain? Checking this out!
Alice – the ingredients are key and so is the fermentation process – the end result is amazingly creamy and rich.
Hi there. I make my own Kefir Milk and Kefir Cream Cheese from live Kefir grains. It gets nice and creamy and has much more probiotics than any yogurt.
Love your blog.
Regards from Frances in Sunny South Africa
Frances – that sounds wonderful – kefir milk and cream cheese are on my list to try next.
i want this on my waffle with some berries!
Homemade sour cream…how cool! I love how thick and creamy it has turned out.
Totally going to try your method of fermenting in the dehydrator!
I dont mean to sound dumb but how do you put mason jars in a dehydrator? Yours must be different than mine. Can you put them in the oven?
I put them on the bottom tray of the dehydrator but you could probably put it on the floor of the dehydrator. I’ve never tried it in the oven, but if you can get the oven temperature to set accurately, it should work. Alternatively, if you have a slow cooker that has a temperature control on it that would probably work too.
Becky, if they don’t fit in your dehydrator a good option that has always worked for me (when fermenting yogurt) is to take a small electric heating pad and set the jars wrapped in towels on top of that on it’s low setting. I don’t know of any ovens that can get down to 105 degrees. Since the heating pad is designed to apply gentle heat to a body rather than to cook food, it’s almost impossible that it will get hot enough to disrupt your fermentation and it takes very little electricity.
I would love to see how you turn this into icecream!
Why couldn’t you just use a yogurt maker? Doesn’t it keep things at about that temperaature?
Hi Diana – you could probably make this in a yogurt maker – I don’t have one so can’t speak from experience.
What kind of dehydrator do you recommend? I have been looking into the nine tray Excalibur
I have an Excalibur and love it. Mine is smaller but I think the size will depend on what you intend to use it for. It does take up quite a bit of countertop space FYI.
I do not have a yogurt maker or a dehydrator so I make my scd yogurt by just letting it set somewhere in a relatively warmer place. I was wondering if its ok to do the same while making creme fraiche. I saw one individual making creme fraiche (not for scd diet though) without using any equipments and it turned out quite creamy but I still need your opinion, if you don’t mind 🙂
I have seen recipes where you can leave creme fraiche at room temperature for a day or more. I think that should work too but it may depend on the room temperature.
I would love to know whether you made this sour creme without a yoghurt maker or dehydrator and if so, how it turned out.