Learn how to make sour cream at home using just 3 ingredients and 2 minutes of active working time. The homemade version is super easy, no-cook, very economical, and much better than the store-bought one.
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.
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About This Recipe
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 reacts with the cream and milk and produces more acid. This process gives a thick texture with a slightly sour flavor to the sour cream.
It is slightly tangy tart in taste and is often used as a baking ingredient to make the cakes and other bakes fluffier and richer or it is used to top savory dishes.
Although it comes together in just 2 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 3 ingredients and 2 minutes of active working time, homemade sour cream is much better than its store-bought version. Why you may ask?
- Homemade tastes much better than the store-bought one.
- It is made using high-quality ingredients
- It is much economical to make at home.
- The homemade version is free of any added preservatives or stabilizers.
- It can be stored for up to 2 weeks in the refrigerator
Ingredients
Heavy Cream – Heavy cream with a fat content of 36% works best.
Fermenting Agent – You will need a fermenting agent to ferment the cream. Buttermilk or plain live yogurt works well.
To make the process simpler, I add milk and lemon juice (or vinegar) to the cream and let them do their magic. You can also use store-bought buttermilk (¼ cup in place of milk and lemon juice) 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.
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 heavy cream, ¼ cup whole milk, and 2 teaspoon lemon juice to a glass jar (jug) and stir well.
Cover the mouth of the jar with kitchen paper and secure it with a rubber band. Using a breathable material to cover the jar will help to build the flavor. You can also use cheesecloth in place of kitchen paper.
Leave the jar 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. Cover the jar with a lid and refrigerate for another 8 hours for the cream to thicken.
Refrigerate it for up to 2 weeks and use as desired.
Frequently Asked Questions
When you buy sour cream from the store, it comes 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 but is equally good and the recipes to which it is added come 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.
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!!
It contains just heavy cream, lemon juice, and milk hence it is absolutely gluten-free unless there is some contamination.
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. Stir the two until combined and whisk until the cream is slightly stiffened.
While sour cream is prepared by adding bacteria (fermentation) to a mixture of cream and milk, yogurt is prepared by fermenting only milk.
Yes, you can use white distilled vinegar in place of lemon juice. It works absolutely fine.
Pro Tips y 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 rice.
It is also a great topping for baked potatoes and pizza. 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 a dressing 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.
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 for dips or sauces as the texture will not be the same.
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Recipe Card
How to Make Sour Cream
Ingredients
- 1 cup heavy cream (8 oz/250 g, 36% fat content works best)
- ¼ cup whole milk (2 oz/60 ml)
- 2 teaspoons lemon juice
Instructions
- In a glass jar, stir together heavy cream, whole milk and lemon juice.
- Cover the jar with a kitchen paper and secure it with an elastic band. You can also cover it with cheesecloth.
- Leave it on the counter overnight (up to 8 hours) for it to set up.
- The cream might separate while resting. Give it a stir until it comes together and cover the jar with a lid tightly.
- Refrigerate for another 8 hours for it to thicken. Then use as desired or store for up to 2 weeks.
Manjula Bharath
wow lovely and very useful recipe dear 🙂
Sahasra Recipes
Nice & useful post.
singh anjali
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 .
Hemal Deshpande
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.
Alva
Is it possible to make this recipe with table cream (half cream) or english double cream?
Neha Mathur
Not really Alva.
KungFu
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
Vandana Gupta
Do I have to heat up the cream for sour cream?
Neha Mathur
No you don’t.
Diane
How much buttermilk if not using lemon juice?
Neha Mathur
Use 1/4 cup buttermilk in place of milk and lemon.
Seipati
I haven’t made but can i use double plain yogurt milk and lemon juice?
Neha Mathur
Yes sure, you can.
Torani makana
I was really excited about this recipe and tried it but my sour cream got fermented badly and it’s smells like spoilt curd. I did everything as I was told. Is it the summer heat that spoiled my sour cream?
Neha Mathur
It could be due to excessive heat. If it’s too hot, you can keep it over the counter for less time.
Seema
Can I use regular milk cream to make sour cream?
Neha Mathur
I have never tried that personally. You can make a small batch and check.
Clair
hi! after 24 hours , i dont put my homemade sour cream in refrigerator, i use it right away. is that okay?
Neha Mathur
Yes, it’s fine. It gets a little more thickened after refrigerating.
Nilufar Daruwalla
Hi, I made with home cream, vinegar and milk. After 24 hours the texture of the cream is still grainy and little liquidy and not smooth. Should I whisk it or put in fridge to set and then use it.
Neha Mathur
I hope the measurements were correct.