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    Home » Recipes » How to Make Sour Cream

    How to Make Sour Cream

    Published: December 8, 2020 · Modified: Dec 8, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    How to Make Sour Cream! A super easy, no-cook recipe for making homemade sour cream using only 3 simple ingredients. Use it for baking delicious cakes or on your favorite savory dishes!

    Sour cream in a bowl with a gold spoon beside it
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    A pinterest graphic for how to make sour cream
    A pinterest graphic for how to make sour cream
    A pinterest graphic for how to make sour cream
    A pinterest graphic for how to make sour cream
    A pinterest graphic for how to make sour cream
    A pinterest graphic for how to make sour cream
    A pinterest graphic for 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

    An overhead shot of all the ingredients you need to make sour cream

    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

    Two photos showing how to add cream and lemon juice to a jug to make sour cream

    1. Add the cream to a jug or jar.

    2. Pour in the lemon juice and stir.

    Two photos showing how to make sour cream

    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.

    A bowl of homemade sour cream sitting on a marble work surface

    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.

    An overhead shot of sour cream in a bowl

    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 love this recipe try these out!

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    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!

    A close up of sour cream in a glass bowl
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    4.85 from 19 votes

    How to Make Sour Cream

    How to make sour cream from scratch to use for any sweet or savory dish. Don't forget to check out my step by step photos and tips above!
    Course condiment
    Cuisine American
    Prep Time 2 minutes
    Resting time 1 day
    Total Time 1 day 2 minutes
    Servings 1 batch (around 2 cups)
    Calories 861kcal
    Author John Kanell

    Ingredients

    • 1 cup heavy whipping cream (not light) (240ml)
    • 2 teaspoon lemon juice or white vinegar
    • ¼ cup milk (60ml)

    Instructions

    • Add the lemonn juice or vinegar to the cream then stir and mix in the milk.
    • Cover with a cheese cloth or paper towel and leave on counter for 24 hrs then use.
    • Will be thinner in consistency than regular sour cream as this lacked any added thickeners.

    Notes

    • 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.
    • The sour cream will keep well refrigerated in a sealed container for up to 2 weeks. Do not freeze.
    • Nutritional information is for one batch of sour cream.

    Nutrition

    Calories: 861kcal | Carbohydrates: 10g | Protein: 7g | Fat: 90g | Saturated Fat: 56g | Cholesterol: 332mg | Sodium: 117mg | Potassium: 259mg | Sugar: 4g | Vitamin A: 3597IU | Vitamin C: 5mg | Calcium: 224mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Reader Interactions

    Comments

    1. Charlotte Morrill says

      December 14, 2020 at 7:11 am

      2 stars
      John – WHAT is the amazing big slotted spatula that you used on the Chicken Fried Rice video? Will buy it immediately!

      Reply

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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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