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SCD GAPS Diet Sour Cream Creme Fraiche - use as a base for a rich ice cream that's virtually lactose free

SCD Sour Cream Recipe


  • 2 cups organic heavy cream
  • 1/4 cup plain yogurt containing Lactobacillus bulgaricus L. acidophilus and S. thermophilus


  1. Heat cream in a medium pot until it reaches a simmer, about 180 degrees fahrenheit.
  2. Let cool to room temperature (I let it cool down to 80 degrees).
  3. 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.
  4. Place in dehydrator and set to 105 degrees fahrenheit. Leave undisturbed for 24 hours. Remove and set in refrigerator until ready to eat.
  5. Eat within 2 weeks.

Recipe Notes

Adapted from Gut and Psychology Syndrome by Dr. Natasha Campbell MD