Crème Fraîche
(GAPS Sour Cream)

Homemade Crème Fraîche (Cultured Cream, GAPS Sour Cream) is a fermented dairy food made by culturing fresh cream with beneficial bacteria. The fermentation process helps break down some of the lactose and proteins found in dairy, which may make it easier to digest for some individuals compared to fresh milk. Rich in healthy fats, it provides a concentrated source of energy and supports the absorption of fat-soluble vitamins such as vitamins A, D, E and K.

As a fermented food, homemade crème fraîche also contributes beneficial bacteria and organic acids that may help support a healthy balance of gut microbes. Within the GAPS protocol, cultured cream is introduced gradually as a nutrient-dense food that can add flavour, satiety, and beneficial fats that are especially good for supporting digestive recovery.

Equipment:

Clean glass jar with lid (I used a 250 ml jar)
Saucepan
Thermometer
Measuring spoon

Ingredients:

1 cup (250ml) Mungalli biodynamic pouring cream
1 tbsp whey from yoghurt, kefir or raw milk OR 1 tbsp natural yoghurt

Prep: 10 min

Directions:

Measure cream and gently warm in saucepan to 37-43°C
When it reaches temperature pour into glass jar
Stir in the whey or yoghurt until combined
Cap and leave on kitchen bench for min 24 hours up to 48 hrs. The longer you culture the cream, the more sour it will become.
Once cultured, homemade crème fraîche should be stored in a clean, airtight glass container in the refrigerator. It will continue to mature slowly over time, developing a slightly tangier flavour.

Ways to Use Crème Fraîche:

Stir into soups and meat stock once they have cooled slightly.
Add a dollop to vegetable soups, stews, or casseroles.
Serve alongside eggs, roasted vegetables, or slow-cooked meats.
Blend into GAPS shakes for added creaminess and healthy fats.
Use as a topping for GAPS pancakes and desserts
Mix with herbs to create a simple dressing or dip (once appropriate foods have been introduced).
Serve with honey & berries

Notes:

Suitable for all stages of GAPS
For best results, stir it into warm rather than piping-hot foods, as excessive heat can damage the beneficial bacteria produced during fermentation.

Storage Tips:

Crème fraîche will generally keep for 7–14 days in the refrigerator.

Crème Fraîche

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Crème Fraîche(GAPS Sour Cream)