In ancient times, milk was an important ingredient.  Even the poorest peasant families kept a family dairy cow or goat.  But, without refrigeration how did they keep the milk fresh?  Most of the time they would culture it. 

First of all, lets look at how the dairy animal was raised...They were not kept in confinement.  They were allowed to graze in open pastures and eat of the green, aromatic grasses and herbs of the fields.  The milk that they gave was rich, creamy, and full of nutrients.  Nothing like the chalk water full of hormones and antibiotics that is widely available on our grocery store shelves today.  This milk was truly a God-given, health-giving, nutritious food!  (read the book, Heidi!)  Peasant farmers knew that certain herbs produced better milk and kept the animal healthy, and they would encourgage the animals to graze where these green plants grew abundantly.  Dairy farming was an art, and it still should be!

Many peasants would skim the cream off each days milking and set it aside for butter.  Cheeses were often made, too, as this was an excellent way to preserve the milk for long periods of time.  Cheese making and butter making is not really that difficult, believe it or not.  This recipe is for a cultured sour cream made with kefir grains.  It is rich, creamy, and full of beneficial bacteria and probiotics!   You won't believe how simple it is!

Take a clean, sterilized glass quart jar and fill it with warm, whole cream.  Add a few kefir grains, cover with a lid, and let sit for 24 hours.  In 24 hours, your sour cream will be finished.  Strain out your grains and scoop out your sour cream.  I store mine in the refrigerator because this further preserves it and it will keep for several weeks.  I like it best served on potato and onion soup!  It is also great mixed with guacamole!