Sour Cream 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.
Servings: 6 people
Ingredients
- 1 cup unsweetened heavy cream 8 oz or 250 g, 36% or more fat content works best
- 2 teaspoons lemon juice
Instructions
- Add heavy cream to a pan and stir well.
- Cook on low heat until it is just warm. Stir a few times while cooking.
- Note – To check if the temperature of the cream is correct, put a finger in the pan. the cream should feel 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. The sour cream is ready.
- Refrigerate it for up to 2 weeks and use it as desired.
Video
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.
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
