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    Whisk Affair » Recipes » Cooking Basics » How To Make Sour Cream (2 Ingredients)

    Published: Jun 10, 2021 | Last Updated On: Jan 6, 2023 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    How To Make Sour Cream (2 Ingredients)

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    Jump to Recipe

    Learn How To Make Sour Cream at home using just 2 ingredients and 5 minutes of active working time. The homemade version is super easy, very economical, and much better than the store-bought one (vegetarian, gluten-free).

    You must also try my homemade Pomegranate Molasses, Balsamic Glaze, Taco Seasoning, or Cajun Seasoning. These are also super easy to make at home and better than their store-bought versions.

    Homemade sour cream served in a bowl.
    Jump to:
    • About Homemade Sour Cream
    • Ingredients
    • How To Make Sour Cream
    • Frequently Asked Questions
    • Pro Tips By Neha
    • Usage Ideas
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Homemade Sour Cream

    Sour Cream (Cultured Cream) is nothing but preserved soured cream made by fermenting heavy cream. It is one of those ingredients that is used very regularly in my kitchen and the best thing that I have done is to perfect the recipe to make it at home.

    The process to make it is just like making homemade yogurt or buttermilk where the lactic acid bacteria react with the cream and milk and produces more acid. This process gives a thick texture with a slightly sour tangy flavor to the sour cream.

    It is slightly tangy tart in taste and is often used as a baking ingredient to make cakes and other bakes fluffier and richer or it is used to cook or top savory dishes.

    Although it comes together in just 5 minutes, it needs 24 hours to allow the lactic acid bacteria to thicken and ferment it. Keep this in consideration and make it in advance before you need it.

    Made using just 2 ingredients and 5 minutes of active working time, homemade sour cream is much better than its store-bought version. Why you may ask?

    1. Homemade tastes much better than store-bought ones.
    2. It is made using high-quality ingredients
    3. It is much more economical to make it at home than to buy commercial sour cream.
    4. The homemade version is free of any artificial ingredients, added sugar, added preservatives, thickening agents, or stabilizers.
    5. It can be stored for up to 2 weeks in the refrigerator

    This recipe can be easily doubled or tripled too. So waiting for what? Make your own sour cream at home using my easy recipe.

    You can also make creme fraiche, cottage cheese, cream cheese, mascarpone cheese, and many other dairy products at home. I will be sharing the recipes soon.

    Ingredients

    You will need 2 simple ingredients to make homemade sour cream.

    Heavy Cream – Unsweetened heavy cream (double cream) with a fat content of 36% or more works best.

    Fermenting Agent – You will need a fermenting agent to ferment the cream. I used lemon juice but you can use buttermilk or plain live yogurt in its place.

    You can either make your buttermilk by mixing a teaspoon of lemon juice into ¼ cup milk or use store-bought buttermilk but since we require it in so little quantity, I refrain from buying a box and then figuring out what to use the rest for.

    Another way to make it is by using yogurt as the fermenting agent. Just add a teaspoon of plain live yogurt (in place of lemon juice) per 1 cup of heavy cream. Greek yogurt also works fine.

    Flavoring – Once it is ready, you can either use it as is or flavor it with any flavoring of your choice. Garlic powder, taco seasoning, lemon pepper, etc can be added to it for a delicious taste.

    How To Make Sour Cream

    Add 1 cup of unsweetened heavy cream (36% or more fat content) to a pan and stir well.

    Cream added to a pan.

    Cook on low heat until it is just warm.

    Note – To check if the temperature of the cream is correct, put a finger in the pan. the cream should feel just warm to the touch and not hot.

    Checking the temperature of the cream.

    Remove the pan from the heat and transfer the cream to a glass container (or a mason jar).

    Add 2 teaspoon lemon juice and mix well.

    Adding lemon juice to the cream.
    Mixed well.

    Cover the mouth of the container with tissue paper, cheesecloth, or a muslin cloth, and secure it with a rubber band.

    Note – Using a breathable material to cover the container will help to build the flavor.

    Container covered with a muslin cloth.

    Leave the container on the counter at room temperature for up to 8 hours or overnight to set. If it’s very hot where you live, reduce this time to 6 hours.

    The cream might have separated a bit while resting. Just stir it well using a spoon or a small wire whisk.

    Ready sour cream.

    Cover the container with a lid and refrigerate for another 8 hours for the cream to thicken.

    Refrigerate it for up to 2 weeks and use it as desired.

    Refrigerated sour cream ready to use.

    Frequently Asked Questions

    Why is my sour cream thin?

    When you buy sour cream from the store, it comes with added artificial thickeners, and hence it can be a little thicker than the homemade version.

    The homemade version might be a little thinner in consistency but is equally good and the recipes to which it is added come out perfect.

    How to make vegan sour cream? 

    If you are a vegan, you can make it using raw cashew nuts. It’s not the real deal but tastes as good as the original one.

    Just add 1 cup cashew nuts, ½ cup water, and 2 tablespoon lemon juice to a blender. Blend until smooth and creamy and your vegan version is ready. Easy, right!!

    Is sour cream gluten-free?

    It contains just heavy cream and lemon juice hence it is absolutely gluten-free unless there is some contamination.

    How to make instant sour cream?

    This Instant version is a great substitute if you are on a time crunch. To make this, you will need unsweetened heavy whipping cream and lemon juice. Stir the two until combined and whisk until the cream is slightly stiffened. 

    Is sour cream different from yogurt?

    While sour cream is prepared by adding bacteria (fermentation) to the cream, yogurt is prepared by fermenting only milk.

    Can we use white vinegar instead of lemon to make sour cream?

    Yes, you can use white distilled vinegar in place of lemon juice. It works absolutely fine. You can also use apple cider vinegar or white wine vinegar.

    Pro Tips By Neha

    Don’t get tempted to use low-fat cream. The sour cream will not turn out thick and creamy.

    Once sour cream is ready, you can flavor it using various ingredients. Add some salt, pepper, onion powder, and chives to make a savory onion and chive topping, or add vanilla, orange zest, or lemon zest along with some sugar to top over your desserts.

    Usage Ideas

    Sour cream is a very versatile ingredient and can be used in multiple baking recipes and to make creamy savory dishes too.

    It makes the baked goods moist and gives them a nice texture. Since it contains acid it tenderizes the gluten yielding incredibly soft cakes. I use it to make Pound Cake, cookies, and chocolate cake.

    Use it to top Tacos, Instant Pot Taco Soup, Waffles, Pancakes, or Mexican Cauliflower Tice.

    It is also a great topping for baked potatoes and pizza. A dollop of sour cream over baked potato is one of my favorite snacks.

    Stir it with a little onion and garlic powder for added flavor. I sometimes slather it over my Sicilian Pizza and it tastes great too.

    Thin it down with little water and use it as salad dressings in potato salad or any other salad or make a creamy dip out of it.

    Use it to thicken soups and stews and give them a creamier texture.

    Add some to your favorite dips to make them richer and creamier.

    Storage Suggestions

    You can store it in the refrigerator for up to 2 weeks. Make sure to use a non-reactive glass container (as it may react with the plastic) and keep the lid tightly closed.

    I do not recommend freezing it as it may separate when thawed. However, if you have made a big batch and have not been able to use it, freeze it in a freezer-safe box and use it only for baked goodies. Do not use it for dips or sauces as the texture will not be the same.

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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Learn How To Make Sour Cream at home using just 2 ingredients and 5 minutes of active working time. The homemade version is super easy, very economical, and much better than the store-bought one (vegetarian, gluten-free).

    How to Make Sour Cream At Home

    Learn How To Make Sour Cream at home using just 2 ingredients and 5 minutes of active working time. The homemade version is super easy, very economical, and much better than the store-bought one.
    4.45 from 20 votes
    Print Pin Rate
    Course: Basic
    Cuisine: American, Continental
    Diet: Gluten Free, Vegetarian
    Cook Time: 5 minutes
    Resting Time: 1 day
    Total Time: 1 day 5 minutes
    Servings: 6 people
    Calories: 143kcal
    Author: Neha Mathur

    Ingredients 

    • 1 cup unsweetened heavy cream (8 oz or 250 g, 36% or more fat content works best)
    • 2 teaspoons lemon juice
    US Customary or Metric
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    Instructions

    • Add heavy cream to a pan and stir well.
    • Cook on low heat until it is just warm.
    • Note – To check if the temperature of the cream is correct, put a finger in the pan. the cream should feel just warm to the touch and not hot.
    • Remove the pan from the heat and transfer the cream to a glass container.
    • Add lemon juice and mix well.
    • Cover the mouth of the container with tissue paper, cheesecloth, or a muslin cloth and secure it with a rubber band.
    • Note – Using a breathable material to cover the container will help to build the flavor.
    • Leave the container on the counter for up to 8 hours or overnight to set. If it’s very hot where you live, reduce this time to 6 hours.
    • The cream might have separated a bit while resting. Just stir it well using a spoon or a small wire whisk.
    • Cover the container with a lid and refrigerate for another 8 hours for the cream to thicken.
    • Refrigerate it for up to 2 weeks and use it as desired.

    Video

    https://www.youtube.com/watch?v=FHpZGOxdoQQ

    Notes

    This recipe can be easily doubled or tripled.
    You can use white distilled vinegar in place of lemon juice.
    You can use the cream after 8 hours of setting but it will thicken more when refrigerated.
    If it’s too hot in your part of the world, then keep the cream on the counter for only 4-6 hours.
    Don’t use low-fat cream and milk or the sour cream will be too thin.

    Nutrition

    Calories: 143kcal | Carbohydrates: 1g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 19mg | Potassium: 43mg | Vitamin A: 600IU | Vitamin C: 0.6mg | Calcium: 37mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Manjula Bharath

      December 31, 2013 at 2:41 pm

      wow lovely and very useful recipe dear 🙂

      Reply
    2. Sahasra Recipes

      January 01, 2014 at 1:52 am

      Nice & useful post.

      Reply
    3. singh anjali

      January 23, 2014 at 1:39 am

      I make sour cream in a different way …..but I am as always mesmerized by your beautiful pictures , your pictures have a ” get happy “button , they never fail to please .

      Reply
    4. Hemal Deshpande

      May 25, 2018 at 4:42 am

      5 stars
      I thought you have a good collection of recipe’s and it might be possible for me to serve these items from my place to the world.

      Reply
    5. Alva

      September 12, 2019 at 2:56 am

      Is it possible to make this recipe with table cream (half cream) or english double cream?

      Reply
      • Neha Mathur

        September 14, 2019 at 12:44 pm

        Not really Alva.

        Reply
      • KungFu

        February 21, 2020 at 10:36 am

        Yeah i use double cream in mine (mainly because i use DC for sauces too like in peppercorn so always have it on hand) it just makes it thicker with a higher fat content

        Reply
    6. Diane

      January 30, 2020 at 12:21 am

      How much buttermilk if not using lemon juice?

      Reply
      • Neha Mathur

        January 30, 2020 at 6:01 am

        Use 1/4 cup buttermilk in place of milk and lemon.

        Reply
    7. Seema

      May 14, 2020 at 3:31 pm

      Can I use regular milk cream to make sour cream?

      Reply
      • Neha Mathur

        May 15, 2020 at 5:32 am

        I have never tried that personally. You can make a small batch and check.

        Reply
    8. Clair

      May 27, 2020 at 11:54 am

      hi! after 24 hours , i dont put my homemade sour cream in refrigerator, i use it right away. is that okay?

      Reply
      • Neha Mathur

        May 27, 2020 at 12:26 pm

        Yes, it’s fine. It gets a little more thickened after refrigerating.

        Reply

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