Kefir Sour Cream
  1. Pour the heavy cream in a glass mason jar.
  2. Add the milk kefir grains.
  3. Seal with a lid and set on your counter in a cool place out of direct sunlight for 24 hours.
  4. The kefir cream will get really thick like sour cream.
  5. After 24 hours strain out the milk kefir grains from the kefir cream. Use the strainer and a silicone spatula to push the cream through the strainer to separate the grains from the cream.
  6. Put the milk kefir grains in fresh milk and store in the refirgerator until you are ready to use them again. They will need fresh milk every week when you are not making kefir.
Recipe by Fermented Food Lab at