Cod Liver Oil

Cultured Cream: A probiotic recipe

Cultured cream is a fancy name for sour cream, a.k.a crème fraiche. It’s easy to make…all you need is a jar, cream, and starter* to break down the milk protein (casein) and convert the milk sugar (lactose) into lactic acid. 

What you get is easy-to-digest dairy rich in the best kind of fat for your brain and a wide diversity of probiotic strains for keeping your inner ecosystem happy. This is a popular recipe for anyone on a gut healing program like B.E.D.

We love it as a dessert sweetened with green stevia and a touch of almond extract. In the summer we’ll freeze it gently and it’s so yummy. If you’re lactose/casein intolerant, you may still tolerate this cream. This recipe food combines with everything, even fruit. What?!

Cultured Cream 


1 packet of culture starter* (or 2 tablespoons of cultured buttermilk)

1 pint organic, heavy whipping cream** (preferably raw, pasture-raised)

1 pint-sized glass jar with a tight-fitting lid (sterilized properly)


  1. Place room-temperature cream into jar.
  2. Stir in a packet of starter.
  3. Allow to sit for 12-24 hours at 72-75 degrees Fahrenheit until slightly thick.
  4. Shake well.
  5. Transfer to refrigerator where it will firm up and keep for several months.

Tips & Tricks

  • Add raw green stevia powder or liquid stevia plus vanilla, strawberry, or orange extract.
  • Toss in some chopped sour fruit (berries, green apple, pomegranate) and sprouted seeds for a nourishing breakfast.
  • Turn into ice cream, butter or whipped cream.
  • For a healthy breakfast, add in super spirulina and top with fruit.
  • Fold into salad dressing or mix with mustard, sea salt, and herbs for a fish/veggie dip.
  • Dollop into soup or onto a baked red-skinned potato.
  • Use as a creamy thickening addition to sauce (won’t curdle or separate).


  • It is important to culture the cream at 72-75 degrees. We sell Oven Incubator Kits that make it easy to keep temperatures constant. We made these Kits because here in Vermont it’s tough to keep any part of our home at a steady temp! Another way is to buy a seed-mat and figure out how to keep that steady or to put the jars of cream on top of the fridge or near a heating vent.
  • You can check to make sure that the temperature is consistent by placing a room thermometer by your jar. If temp. drops below 69 degrees, the cultured cream can become stringy and slimy. If temp. is above 75 degrees, it may culture too fast, separate, and turn sour.

*Use a culture starter that contains quality probiotics, particularly Lb. Plantarum – one of the heartiest strains you can put in your body. Most probiotics get destroyed by antibiotics, fluoride, stomach acid, chlorinated water, etc. before reaching the small intestine, yet Lb. Plantarum is strong and survives to keep your gut full of good flora. My top choice culture starter is here 

**Raw cream is best. When you use pasteurized cream the proteins will be denatured (term used to describe the change of a proteins shape when it is exposed to external stress). In this case the damage is due from the cream being heated to 260 degrees F in a fraction of a second. This extreme heat damages the proteins in the cream and they become very allergenic. This is a #1 reason why people react with uncomfortable symptoms to pasteurized dairy. Even if you use a starter culture to culture the cream back to life the damaged proteins are still going to cause allergenic reactions in sensitive individuals. However, when you use raw cream that hasn’t been heated above 118 degrees (the point when enzymes begin to be destroyed) you have an entirely different food. For this reason, I encourage you to source raw cream and milk for that matter from a local farmer in your area 💜

Recipe for Orange Chocolate Torte (stage 2)

My Husband makes these Oven Incubator Kits

B.E.D. Support with Tara (via phone or Skype)


Gates, D. (2010). The Body Ecology Diet.  Bogart, GA: B.E.D. Publications

May all bellies be happy!

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