How to Make Goat Milk Sour Cream

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how to make goat milk sour cream


Recently, while trying to diagnose a few health issues in our 2 1/2 year old son, we switched him from cow's milk to goat's milk.

Overall, the switch went fairly well, except for one thing.

He is a sour cream fiend.

Pierogies, tacos, baked potatoes… this guy would set them all aside just to have the sour cream.

I knew taco night was coming up, and there was no way we would be able to put sour cream on the table and keep him away from it. But at the same time, I couldn't figure out how to make sour cream from goat's milk. I had all the right cultures, sure, but goat's milk is naturally homogenized, so there's very little cream that floats to the top. Not exactly helpful for keeping a household stocked with their favorite condiment.

But then, I stumbled upon my friend, Wardeh's, solution to this problem, and it was brilliant. Super-easy, too, which makes it even more brilliant.

So how does it stack up against the “real” stuff?

I'll let my 2 1/2 half year old be the judge – tonight at taco night he ate the entire bowl himself (I made about 1 cup.) Granted, that's pretty much all he ate, but needless to say, the substitutionary “sour cream” more than certainly passed the grade.

And now that I know how easy it is to make goat milk sour cream, I may just make it regularly for all of us!

Goat Milk “Sour Cream”

Place any amount of plain chevre or similar fresh goat cheese in a food processor or large bowl. Pulse it several times or whisk it by hand to make it smooth.

With the motor running, drizzle in goat's milk by the tablespoon until you have reached the consistency of sour cream. If working by hand, add the goat milk tablespoon by tablespoon, whisking between each addition to make it completely smooth.

I think that may be the easiest recipe I ever post on this blog. πŸ™‚ Enjoy!

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  1. So we finally realized my 1 yr is allergic to milk like her daddy. With 2/3 of the family having the issue I’m trying to make the switch to dairy free. I love you sour cream recipe! I will try! Any more ideas for a person new on the adventure?

    1. It should work for cooking too. I haven’t tried it, but I can’t imagine any reason why it wouldn’t work. πŸ™‚

  2. I wonder if you could use goat kefir in place of the goat milk? That might give it more “sour cream” flavor… Still sounds yummy.


    1. I have not tried it, but I would imagine the texture would be just fine, but the flavor might be a bit odd. However, I suspect it would work, so try it and see if you like it! πŸ™‚

  3. How long does it stay fresh for? Or keep in fridge? you have a alfredo type sauce made with goat milk/cheese..or any other type of sauces from goat cheese/ milk?

    1. Kara,

      This stays fresh for a few days, perhaps 3-5 days? Basically, as long as the goat milk would stay fresh, minus a bit, so look at the expiration date on your goat milk carton or from experience if you’re using milk from your own goats and base it off that.

      As for the other sauces, I haven’t used goat milk in other sauce-y applications, so I’m not a great resource for that. I’m sorry. :/

      I hope that helps!

  4. That is so funny your kid is wild about sour cream! I am too! It is by far my favorite condiment.. and when it comes to taco / burrito night, you better believe heaping spoonfuls are ending up in my dish. I love this recipe! I really want to try it at home and see how it tastes. Thank you for sharing!

  5. In all these comments I don’t see one that says “I tried it, it was great” So I am here to say, I tried it. It was great!!
    I can’t have cow’s milk due to an allergy to one of the proteins and, well, to be honest I haven’t found a good vegan substitute in thetime since discovering I need to be cow dairy free. A few months ago I discovered that goat dairy does not make my allergy flare and a whole world opened up! Recently, I tried yet another vegan sour cream and it tasted *awful* so I went searching for a goat milk alternative. This was the simplest recipe I found and I was wary, but went ahead and bought the ingredients. Lo and behold, it really is THIS simple! Delicious, creamy, thick, did I mention delicious? I will absolutely be keeping the ingredients for this on hand for whenever sour cream is called for and I will 100% have my husband try it to see how he thinks of it. Thank you, Thank you THANK YOU!!

  6. I tried this recipe yesterday and I’m still not over how FANTASTIC it is! I had to adapt it a bit given that there’s only POWDERED goat milk available where I live, but it was still FABULOUS! First, it had the consistency of a runny dressing. A few hours later it had set and had a perfect Mexican Crema consistency. Finally, it set even further akin to a spreadable cream cheese. It paired wonderfully with both Mexican dishes for lunch and with bread, butter and jam for dinner.

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