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Directly from the Amish farm to your family’s table! Enjoy pure, chemical-free, soy-free cream you can trust to be safe and nourishing for your loved ones.
Sour cream is often easier to digest than regular (sweet) cream for many people — especially those who are sensitive to lactose or have mild dairy intolerances.
It is simple to make and only includes 2 Ingredients: Cream and Sour Cream Culture. To make it we just add the Culture to fresh cream, then let it sit in room temperature for 24 hours.
If the cream stays around 35 Degrees it should stay good for around 14 days, then it gradually turns into Sour Cream.
Raw Dairy Products like it cold, so the colder it is the longer it lasts!
For all raw dairy, if it goes beyond the suggested timeframes below, it typically remains safe to consume, though the taste often declines. For Cream, it just turns into delicious Sour Cream (Which is actually healthier and easier to digest!)
Important note: If the cream gets warm at any time, it will turn sour quicker. So for best results keep all dairy cold at all times.
The only difference is Light Cream has 'milk' left in it, so it isn't as heavy as Heavy Cream.
That's a Great and Important Question, and we understand the importance of Healthy Animals, so that you can trust the Raw Milk.
We have Pickup Options in New Jersey and NYC, or we can Ship it Directly to your doorstep!
Find the Closest Pick-up Option Near You Here!