How to Make Sour Cream
User Reviews
4.8
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Prep Time
2 mins
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Additional Time
1 d
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Total Time
1 d 2 mins
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Servings
1 batch (around 2 cups)
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Calories
861 kcal
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Course
Condiments
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Cuisine
American
How to Make Sour Cream
Description
How to Make Sour Cream uses heavy whipping cream combined with lemon juice or white vinegar and milk to create a naturally fermented sour cream at home. The mixture is left covered with breathable material on the counter for 24 hours, allowing fermentation without trapping moisture. Because no stabilizers or thickeners are added, the resulting sour cream is thinner than store-bought versions but retains a fresh, tangy flavor.
The flavor can be enhanced with additions like garlic or onion powder and herbs once the sour cream is ready. Covering the fermenting cream with cheesecloth or kitchen paper rather than an airtight lid helps prevent spoilage while allowing air exchange. For best results and flavor, use organic cream and milk when possible.
After fermentation, the sour cream should be sealed tightly and refrigerated, where it keeps for up to two weeks. Freezing is not recommended as it alters texture. Making sour cream from scratch at home can be more economical and offers control over ingredients compared to store-bought options.
Ingredients
- 1 cup heavy whipping cream 240ml, not light
- 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
- Use heavy whipping cream and full-fat milk for proper fermentation and texture; low-fat options will result in thinner sour cream.
- Cover the mixture with breathable cloth or paper towel to allow air flow and prevent contamination during fermentation.
- Add flavorings like garlic, onion powder, chives, or citrus zest after fermentation to create variations like onion dip or flavored sour cream.
- Seal the sour cream tightly once fermented and store it in the fridge for up to two weeks; do not freeze.
- Using organic dairy improves flavor quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1batch (around 2 cups)
Amount Per Serving
Calories 861 kcal
% Daily Value*
| Calories | 861kcal | 43% |
| Carbohydrates | 10g | 3% |
| Protein | 7g | 14% |
| Fat | 90g | 138% |
| Saturated Fat | 56g | 280% |
| Cholesterol | 332mg | 111% |
| Sodium | 117mg | 5% |
| Potassium | 259mg | 6% |
| Sugar | 4g | 8% |
| Vitamin A | 3597IU | 72% |
| Vitamin C | 5mg | 6% |
| Calcium | 224mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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