SOUR CREAM, CULTURED DAIRY FREE , PALEO, VEGAN, EASY, DAIRY & NUT FREE

By seamline

This dairy free sour cream recipes uses only coconut cream and a culture starter or probiotics to make a homemade cultured sour cream.*For coconut cream, place a can of full fat canned coconut milk in the fridge for 6 hours to overnight. Then, scoop out the coagulated cream on top. I only recommend the Thai Kitchen, Native Forest, or Sprouts brand as others can have an aftertaste. Since this is made from coconut, it does have a slight coconut taste

Ingredients

• 1 13.5 Oz. Can Coconut Cream If you can't find this product, one can is approximately 1 Heaping C of Coconut Cream* and 1/2 C Coconut Water, I used the entire can
• 1/2 Packet Culture Starter 1 tsp. (link above)
• Pinch of Sea Salt

Details

Servings 63
Preparation time 5mins
Cooking time 5mins
Adapted from

Preparation

Step 1

1. Bring coconut cream close to room temperature by setting it out for a couple of hours.
2. In a medium-sized bowl, add the can of coconut cream (there will be some coconut water in the can too) and mix well with a spoon or whisk.
3. Slowly add the culture starter and mix well without being too vigorous.
4. Pour into a mason jar, leaving at least 1 1/2 to 2 inches space at the top. Seal and store at room temperature for 24-48 hours, the longer it sets the more tangy it will be. If your house is below 70 degrees, wrap the mason jar in a towel and place inside an insulated or thermal chest.
5. Stir in a pinch of sea salt and place in refrigerator to firm up.

Update- I now let my sour cream set for 72 hours to make it more tangy.