Learn how to make GAPS 24-hour Sour Cream for the GAPS Diet using this super easy fail-proof method.

GAPS 24-hour Sour Cream is made using a starter culture and fermented at a low temperature for 24 hours, which packs it with probiotics.
What is GAPS 24-hour Sour Cream?
GAPS 24-hour Sour Cream is made from cream cultured for 24 hours with a beneficial bacteria starter culture to give it a thick and creamy texture and a mildly sour taste. Dr Natasha Campbell-McBride, creator of the GAPS Diet, calls it GAPS Sour Cream, but it is also known as Cultured Cream and Crème Fraîche.
Making Sour Cream is easy!
If you have some cream and some starter culture, you can make homemade sour cream. It’s so easy and uses the same process as 24-hour yogurt, but cream instead of milk.

Benefits of GAPS 24-hour Sour Cream
- Full of saturated fats, enzymes, and probiotics which are beneficial to gut healing. A damaged gut needs lots of healthy saturated fats to repair.
- Introduces lactic acid and beneficial bacteria into the digestive system and over time this can help to normalize gut flora and improve its balance and diversity (Gut and Physiology Syndrome, p50).
- High-fat dairy is important for those who suffer from constipation as it helps to lubricate the bowels and get things moving.
Why 24 hours?
Culturing cream for 24 hours makes it easier to digest. During this fermentation process lactose (milk sugar) is predigested by the beneficial bacteria in the culture and the casein is partially predigested, so most people on the GAPS Diet can tolerate it.

Sourcing Tips: The Quality of Cream Matters
Not all cream is created equal. Pure cream should contain only one ingredient: cream! However, many supermarket varieties labeled as cream often include fillers and gums to enhance consistency, so make sure you check the ingredient list before purchasing.
Source the best pure cream (no additives, preferably organic) that you can find.
Tips for making GAPS 24-hour Sour Cream
These tips help to produce a predicable taste and texture every time you make it!
- Good quality starter culture. Use a good quality starter culture, I love the sour cream and yogurt cultures from bacillusbulgaricus.com.
- Heating the cream. I heat the cream to just before boiling point to get consistent results. Heating the cream removes any bacteria that may be present in the cream.
- Rapid cooling. Place the saucepan in a sink of cool water.
- Constant temperature. The key to making great sour cream at home is to hold the cream at 38°C/ 110°F for a minimum of 24 hours. I use the Luvele yogurt maker, it makes it so easy..

Ingredients
- 2L pure cream
- Sour cream or yogurt starter culture
Tools you’ll need
- Saucepan
- Thermometer
- Measuring Spoon
- Yogurt Maker
- Mason Jar


How to make GAPS 24-hour Sour Cream
- Add cream to a saucepan.
- Gently heat to just before boiling. You can monitor with a thermometer. I aim for 80-90°C (176-194°F)
- Cool saucepan in a bowl of cool water or the kitchen sink until cream reaches approx. 43°C (110°F).
- Transfer cooled cream to the yogurt maker bowl and gently stir in the starter.
- Place bowl in the yogurt maker and set at 38°C (100°F) for 24 hours.
- After 24 hours is complete transfer to fridge to set for at least 8 hours.

How to Store
- Store in a glass jar with an air-tight lid.
- Your sour cream will continue to culture in the fridge though at a much slower pace. This means that it will get more sour the longer you store it.
- Avoid contamination by always using a clean spoon. If contaminated it will grow mold in pink or other colors. If this happens, toss it.
How to Introduce
Dr Natasha recommends introducing gradually, starting with 1 teaspoon and working up to 1 cup per day (Gut and Physiology Syndrome, p181).
If you have been sensitive to dairy in the past, perform a Skin Sensitivity Test before consuming to see how your body reacts.
Ways to use GAPS 24-hour Sour Cream
- On top of soups and stews
- In salad dressings
- Homemade dips
- Blended with freshly pressed juice to make a GAPS Shake
- Served with fruit or a little honey
- Mixed with Russian Custard
Resources
Dr Natasha Campbell-McBride
- Gut and Psychology Syndrome (Yellow Book)
- Gut and Physiology Syndrome (Blue Book)
Monica Corrado (GAPS Chef)
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If you loved this recipe, you’ll LOVE all the others in this category. Check out all my GAPS Diet recipes here!
GAPS 24-hour Sour Cream

Learn how to make GAPS 24-hour Sour Cream using this super easy fail-proof method. It's made using a starter culture and fermented at a low temperature for 24 hours, which packs it with probiotics.
Ingredients
- 2L pure cream
- Sour cream or yogurt starter culture
Instructions
- Add cream to a saucepan.
- Gently heat to just before boiling. You can monitor with a thermometer. I aim for 80-90°C (176-194°F)
- Cool saucepan in a bowl of cool water or the kitchen sink until cream reaches approx. 43°C (110°F).
- Transfer cooled cream to the yogurt maker bowl and gently stir in the starter.
- Place bowl in the yogurt maker and set at 38°C (100°F) for 24 hours.
- After 24 hours is complete transfer to fridge to set for at least 8 hours.
Notes
How to Store
Store in a glass jar with air-tight lid.
Your sour cream will continue to culture in the fridge though at a much slower pace. This means that it will get more sour the longer you store it.
Avoid contamination by always using a clean spoon. If contaminated it will grow mold in pink or other colors. If this happens, toss it.
How to Introduce
Dr Natasha recommends introducing gradually, starting with 1 teaspoon and working up to 1 cup per day (Gut and Physiology Syndrome, p181).
If you have been sensitive to dairy in the past, perform a Skin Sensitivity Test before consuming to see how your body reacts.
GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride.
The information in this blog post is my personal experience and for educational purposes only. It is not intended to diagnose, treat, cure or prevent any disease; and does not consider your individual situation. If you have medical questions, please consult with a qualified medical practitioner.
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