How to Make Sour Cream

You’d never guess that making sour cream from scratch requires just 3 simple ingredients, no cooking time, and basically no effort at all! Just like making homemade buttermilk the lactic acid bacteria react to the cream and milk which produces more acid and creates a thick texture with a slightly sour flavor aka soured cream.

It takes no time at all to prepare (the ingredients do all the hard work for you) but it does need to be left for 24 hours at room temperature to ferment so make sure you make it in advance before you need it. It can be used in so many different ways from dolloped on top of nachos, chili, or baked potatoes, made into a yummy onion and chive dip as an appetizer or used in baking to create soft and tender cakes!

What you’ll need to make this recipe

Milk & Heavy cream – make sure to use full fat (whole milk and heavy cream) for the best consistency and flavor.

Lemon – this is used as the fermenting agent to make sour cream you can also use white vinegar.

How to make sour cream

1. Add the cream to a jug or jar.

2. Pour in the lemon juice and stir.

3. Add in the milk and stir to combine.

4. Transfer to a jar and over with cheesecloth or kitchen paper and leave at room temperature for 24 hours, stir to combine then refrigerate to use.

Pro tips for making this recipe

• Don’t be tempted to use low-fat cream and milk or the sour cream will be too thin.
• You can add different flavors to the sour cream once it’s ready such as garlic, onion powder, and chives to make a creamy onion dip or citrus zest for baking.
• When covering the sour cream to ferment it should still be able to aerate so cheesecloth or a piece of kitchen paper works best. Don’t seal it shut with a solid lid.
• If you can get your hands on organic cream and milk use them for best flavor.
• Although you shouldn’t use an airtight lid while the sour cream is fermenting once it’s ready keep it tightly sealed in the fridge.
• If you can get into the habit of making your own homemade sour cream it’s much more economical and healthier than any store-bought version.

Frequently Asked Questions

Why is my sour cream thin?

When you buy store-bought sour cream is very thick because they add in artificial thickeners. This recipe uses a natural process with no added thickeners so it’s a little thinner but tastes just as good, if not better!

How is sour cream used in baking?

Just like buttermilk, the acid reacts with leavening agents such as baking soda and powder which tenderizes the crumb making moister cakes (it makes the best chocolate cake), muffins, and even breads! You can even replace high-fat dairy products such as heavy cream, whole milk, and yogurt with sour cream when baking.

How do I store it?

Store the sour cream (after fermenting) in the fridge in a glass jar or container with an airtight lid. It will keep well for up to 2 weeks and can be used in so many different ways!

Is it gluten free?

This homemade recipe is completely gluten free because it uses only milk, cream, and lemon juice (or vinegar) and no thickening agents or gel fillers!

Can it be frozen?

I don’t recommend freezing sour cream because it tends to separate when frozen leaving you with an unpleasant texture. Refrigerate the sour cream and use it within 2 weeks for best results.

If you’ve tried this recipe for How to Make Sour Cream then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!