24 Hour GAPS Diet Sour Cream

I was recently asked by a reader what 24 Hour GAPS Diet Sour Cream was and how to find out more information, and I realized that it would be a very helpful addition to the Honest Body recipe section. So, over the next few weeks, we are going to be adding some very basic GAPS recipes. We’ll start with 24-hr sour cream, which is featured in several of my decadent ice cream recipes like raspberry, cherry mango, and strawberry.

My favorite method is to use finished 24-hr dairy kefir as my sour cream starter, but you can also use 24-hr yogurt as a starter.

Benefits of 24 Hour GAPS Dairy

  • The lactose, or milk sugar, in the cream or milk that is cultured for 24-hours is consumed by the beneficial bacteria & yeasts
  • Dairy from grass-fed cows is incredibly nutrient-rich and contains a full profile of amino acids, vitamins, minerals, enzymes, essential fatty acids, as well as more digestible fat and protein.
  • Many beneficial bacterias and yeasts are introduced to the body, from the esophagus down to the lower GI tract. This can help to rebuild a healthy intestinal tract.

**Note: In cases of constipation on GAPS, it can be helpful to add in high-fat dairy (i.e. sour cream or ghee), rather than high-protein dairies such as yogurt or kefir.

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24 Hour GAPS Diet Sour Cream

  • Author: Melanie Christner
  • Prep Time: 5 minutes
  • Cook Time: 24 hours
  • Total Time: 24 hours 5 minutes


24 Hour Sour Cream is the dairy that is allowable on the GAPS™ Protocol.


  • 1 cup of heavy cream (preferably organic, raw and from grass-fed cows)
  • 1/4 cup of finished 24-hr kefir


  1. In a clean pint mason jar with lid, mix the cup of heavy cream with the 1/4 of kefir.
  2. Let it sit in a warm place on your countertop for 24+ hours.
  3. Stir and refrigerate.
  4. Enjoy in any recipes that call for sour cream!

24 Hour GAPS Diet Sour Cream Pin

9 thoughts on “24 Hour GAPS Diet Sour Cream”

    1. Hello Ariel,

      You can use pasteurized cream, yes. But not ultra-pasteurized.

      It’s still best to get organic and grass-fed, even if pasteurized.


      1. After my kefir is ready and the grains are removed from the jar, I add the cream to the jar.
        Just the left over residue kefir in the jar is enough to grow the sour cream. No need to use up any of the precious kefir.
        I use raw milk and cream only but have had success with souring all types of cream including ultra pastuerized. Also, a tbs of store bought sour cream or yogurt will sour any cream. A robust culture just needs lactose to feed on.
        Did you ever think of kefir and yogurt as bacteria poop? 😁

  1. Can I use 1/4 cup of raw yogurt? I use the recipe from Wardee from Traditional cooking school. Will that work still?

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