How To Make Sour Cream At Home

Homemade Sour Cream Recipe Highlights

Sour cream is a fantastic ingredient to bake with, and I use it all the time because it adds a very distinct richness and moist texture to my baked goods, like in this Eggless Chocolate Bundt Cake and my favorite Easy Eggless Coffee Cake. However, many of you have mentioned that this ingredient is unavailable in your region. And I totally get it! In fact, when I go to Europe, it has been challenging to find it, so I decided to share a little kitchen hack to make it at home. The final homemade sour cream is rich and tangy. It’s so easy to make, and you only need 3 simple ingredients. After my testing, I found no difference between this sour cream and the store-bought one. So let’s get started!

What is Sour Cream?

Sour cream is preserved soured cream. It can be eaten or used as an ingredient without cooking or baking. It has a tangy, tart taste backed by a rich, thick creaminess.

Step 2 – Add Milk

Then, stir and mix in the milk.

Ingredients Notes & Substitutions

Heavy whipping cream: Make sure it has at least 35% fat content. Lemon juice or white vinegar Whole milk: Don’t be tempted to use low-fat cream and milk, or the sour cream will be too thin. We need the fat for the sour cream to set properly.

Heavy Whipping Cream or Heavy Cream vs Whipping Cream

Heavy whipping cream and heavy cream are essentially the same; both must contain at least 35% or more milk fat. However, whipping cream, or light whipping cream, is slightly different since it is lighter – it contains 30% to 35% milk fat. Heavy cream and heavy whipping cream are best for this recipe.

Step By Step Recipe Photo Tutorial

Detailed instructions are included in the printable recipe below (scroll down).

Step 1 – Mix Cream and Lemon

In a medium bowl, mix together cream and lemon.

Step 3 – Rest

Cover with a cheesecloth or paper towel and leave on the counter for 24 hrs.

Step 4 – Uncover and Stir

After 24 hours, it should be pretty firm. Stir and transfer it to an airtight container, cover it, and refrigerate it.

Storing Instructions

Homemade sour cream can be stored in an airtight container in the refrigerator for up to 2 weeks. Don’t rush the process! The mixture needs 24 hours to get the right consistency. Don’t be tempted to use low-fat cream and milk, or the sour cream will be too thin. We need the fat for the sour cream to set properly. Plus, whole milk will make richer sour cream.