Mix about a cup of Kefiili to a quart of full cream, and let it set on the counter for a couple of days in a covered container. The cream will “set,”, but it won’t be stringy like Kefiili. Use this as you would sour cream -- it is wonderful!

I've actually had people take kefiili grains *just* to make this sour cream. It tastes a lot like I think Creme Fraiche would, if you could get a really good brand.

 

---

Page url: http://www.eatingoffthefoodgrid.com/a/index.htm?hm_sour_cream.htm