Homemade Sour Cream is made by fermenting regular cream with some bacteria. Make this fabulous version which is much economical to make and quite an easy procedure to follow.
Here are some more recipes prepared using Cream – Fruit Cream, Cream Cheese Fruit Dip, and Cream of Mushroom Soup.
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About This Recipe
Sour Cream is basically fermented fresh cream which has a slightly sour taste and is often used as a baking ingredient and as a savory topping for baked potatoes.
It has slightly low-fat content as opposed to Creme Fraiche which apart from being used as an ingredient for baking is also used for topping desserts.
In the making process, the bacteria feed on the lactose, or milk sugar, and produce lactic acid. This increases the acidity of the liquid and causes it to “sour” i.e., to coagulate and form solids.
The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream.
Its name comes from the production of lactic acid by bacterial fermentation, which is called souring.
Though it is easily available in the market these days, making it at home is always a good experience. Because by making it, you can at least ensure that the quality is maintained.
It’s also quite economical to make it at home. At a fraction of price, you can make as much of this delicious cream at home, and with just a bit of pre-planning, it is ready with absolutely no effort.
Just keep in mind that the one prepared at home will not be as thick as the store-bought version but taste and the final outcome of the dishes in which it has been used will not be affected.
This condiment is,
- Easy to make
- Versatile
- Inexpensive
- Better than the store bough one
Ingredients
Fresh Cream – To make it at home, all you need is 2 ingredients. You will need Fresh cream with fat content at least 18-20%.
I used Amul cream which is easily available in India. You can use any low-fat cream which is available easily to you.
By using Heavy Cream in the same recipe, the end product will be called Creme Fraiche, so make sure to use low-fat cream only.
Fermenting Agent – You will need a fermenting agent and I used buttermilk. I made it by adding a few drops of lemon juice in some milk and letting it rest for 2-3 minutes.
You can also use store-bought buttermilk but since we require it in so less quantity, I refrain from buying a box and then figuring out what to use the rest for.
Milk and Lemon works just fine.
Another way to make it is by using yogurt as the fermenting agent. Just add a tsp of plain live yogurt per 1 cup of cream and leave on the counter for 6-8 hours. Then refrigerate for another few hours.
Flavoring – Once the cream is ready, you can flavor it with any flavoring of your choice.
You can add garlic powder to it. Or top it with some chives. Let your creativity go loose and think out of the box.
Step by Step Recipe
Transfer the cream in a clean glass jar.
Add lemon juice in milk and keep aside for 5 minutes. This will make buttermilk. So if you have readymade buttermilk, you can directly use it.
Add the mixture in the jar with the cream.
Mix well.
Cover the jar and keep aside for 24 hours at room temperature. Refrigerate the jar for 6-8 hours.
Frequently Asked Questions
When you buy sour cream from the store, they come with added thickener and hence it can be a little thicker than the homemade version.
The homemade version might be a little thinner in consistency than the store-bought ones, but is equally good and the recipes to which it is added comes out perfect.
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.
To make it vegan, just add 1 cup cashew nuts, ½ cup water, and 2 tbsp lemon juice in a blender. Blend until smooth and creamy. Easy, right!!
It contains just cream, lemon juice, or vinegar and milk hence it is absolutely gluten-free unless there is some contamination and can be used by gluten intolerant people.
This Instant version is a great substitute if you are on a time crunch. To make this, you will need heavy whipping cream and lemon juice. Mix the two and whisk until cream is slightly stiffened.
While Sour Cream is prepared by adding bacteria to a mixture of cream and milk, Yogurt is prepared by fermenting only milk.
Yes, you can use white distilled vinegar to prepare Buttermilk. It works absolutely fine.
While Sour Cream has a distinct taste, you can use Greek Yogurt as a substitute, when it comes to dips, dressing, and toppings. You can also use Greek Yogurt in baked goods.
Usage Ideas
It is a very popular ingredient used in baking. It makes the bakes moist and gives them a nice texture and can also be used as an egg replacer.
Use it in cakes to give them a great texture and softness.
Use it to top tacos, in burrito, and over any Mexican style soup like this Instant Pot Taco Soup.
You can also keep some over your Mexican style dinner recipes like Mexican Cauliflower Rice.
It is a great topping for baked potatoes and pizza. Add a little onion powder in it for added flavor. I sometimes slather it over my Sicilian Pizza and it tastes great.
You can add it in potato salad or any other salad and make a creamy dip using it.
I like to add it in a lot of my baking recipes and I am listing a few of my favorite recipes below.
- Pancakes
- Instant Pot Mashed Potatoes
- Cucumber Salad
- Cheesecake
- Potato Salad
- Sour Cream Pound Cake
- Banana Bread
Storage Suggestions
You can store it in the refrigerator for up to 2 weeks. Make sure to use a glass container to store it and keep the lid tightly closed.
It separates when it is frozen. So I do not recommend freezing it. Make a fresh batch according to your needs and use it before it gets spoiled.
However, if you have made a big batch and not been able to use it, freeze it in a freezer-safe box and use only for baked goodies.
Do not use for dips or sauces as the texture will not be the same.
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Recipe Card
Sour Cream Recipe
Instructions
- Transfer the heavy cream in a clean glass jar.
- Add lemon juice in milk and keep aside for 5 minutes.
- Add the mixture in the jar with the cream.
- Mix well.
- Cover the jar and keep aside for 24 hours at room temperature.
- Refrigerate the jar for 6-8 hours.
- It is ready to be used now.
