Learn How to Make Sour Cream at Home! It’s super easy to make. You only need 3 ingredients to create the most delicious and creamy sour cream ever. Perfect for eating, cooking, or baking. The recipe includes step-by-step photos and lots of tips.
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 written me to tell me that this ingredient is not available 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 didn’t find any difference between this sour cream and the store-bought one.
So let’s get started!
In The Post: Everything You Need For This Homemade Sour Cream
What is Sour Cream?
Sour cream is preserved soured cream. It can be eaten or used as an ingredient without cooking or for baking. It has a tangy, tart taste backed by a rich, thick creaminess.
Ingredients You’ll Need
Here’s a list of the ingredients you’ll need to gather to make sour cream at home. For the full recipe and specific amounts for the ingredients, keep scrolling!
Ingredients Notes & Substitutions
- Heavy whipping cream: Make sure it has at least 35% of 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).
1 – In a medium bowl, mix together cream and lemon.
2 – Then stir and mix in the milk.
3 – Cover with a cheesecloth or paper towel and leave on the counter for 24 hrs.
4 – After 24 hours, it should be pretty firm.
5 – Stir it. And then, transfer it to an airtight container, cover, and refrigerate.
Recipe Tips
Make sure to cover the cream mixture with a breathable cloth, no lids or plastic wrap.
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.
Frequently Asked Questions
Yes, heavy cream and heavy whipping cream are essentially the same; both must contain at least 35% or more milk fat. The name may vary depending on the brand.
I don’t recommend freezing sour cream because it separates when frozen, leaving you with an unpleasant texture.
Yes, you can! After it’s set, you can add fresh herbs and or species, such as garlic, onion powder, and chives, to make a creamy and delicious dip.
Storing Instructions
Homemade sour cream can be stored in an airtight container in the refrigerator for up to 2 weeks.
Uses For Homemade Sour Cream
Sweets:
Savory
Recipe Card
How to Make Sour Cream at Home
Equipment
Ingredients
- 2 cups (480 ml) heavy whipping cream (at least 35% fat)
- 2 tablespoons (30 ml) lemon juice or white vinegar
- 1/2 cup (120) ml whole milk
Instructions
- In a medium bowl, mix together cream and lemon. Then stir and mix in the milk.
- Cover with a cheesecloth or paper towel and leave on the counter for 24 hrs.
- After 24 hours, it should be pretty firm. Stir it. And then, transfer it to an airtight container, cover, and refrigerate.
- Make sure to cover the cream mixture with a breathable cloth, no lids or plastic wrap.
- 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.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
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