SCD Sour Cream Recipe
organic heavy cream
plain yogurt containing Lactobacillus bulgaricus
L. acidophilus and S. thermophilus
Heat cream in a medium pot until it reaches a simmer, about 180 degrees fahrenheit.
Let cool to room temperature (I let it cool down to 80 degrees).
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.
Place in dehydrator and set to 105 degrees fahrenheit. Leave undisturbed for 24 hours. Remove and set in refrigerator until ready to eat.
Eat within 2 weeks.
Adapted from Gut and Psychology Syndrome by Dr. Natasha Campbell MD