Homemade Sour Cream from scratch (No-fail method)
Have you ever wondered how to make sour cream? Homemade sour cream? This sour cream from scratch recipe is so simple, easy and effortless, not to mention healthy. Today, I share with you my no-fail method on how to make sour cream. Furthermore, I will share with you three ways to make sour cream at home. One sour cream with lemon juice or vinegar, second sour cream with yogurt, and sour cream from raw cream. So now, you will never have to buy sour cream again.
As a baker, I use a lot of sour creams. If you notice, quite a few of my cake recipes have sour cream in it. I personally think it gives the cake a nice soft crumb and the sourness blends all the different flavors beautifully.
How often have you decided to make a dish, for example, a cake, and then realized you don't have one of the ingredients at home? Really ruins the mood doesn't it. For me, sour cream is often one of those ingredients when I want to make a cake. As a result, I end up not making a cake because I don't have sour cream on hand. That was until I started making sour cream at home. Yes, it is possible to make a homemade sour cream. Furthermore, it's not just simple and easy but also more affordable.
And there are many ways to make sour cream
You can make sour cream using lemon juice, or you can make it using vinegar. Between the two, I prefer lemon juice as vinegar can be a bit strong flavored sometimes. Both of these methods include heating the cream and bringing it back to the barely warm or room temperature, which is just right for the culture to multiply.
But, you can also make sour cream from raw cream. This method involves buying a sour cream starter that has a strong active culture. You don't need to heat the milk but it works best with room temperature milk.
Sour Cream vs. Creme Fraiche
I get asked this a lot. I know this is confusing and often these terms are used interchangeably. And yet, sour cream and creme fraiche are not the same. While the ingredients to make them are quite the same, there are some differences. I don't want to get into too many details, and yet here's just one difference.
Sour cream - has lower fat content than creme fraiche. I believe about 20% fat. Also, it has a distinct sour taste and acidity. That's why it's used in baking cakes and savory toppings such as baked potatoes but not on desserts. If you read the label you will often see that store-bought sour cream may have gelatin or artificial enzymes to stabilize it.
Creme fraiche - has a much higher fat content so it's a lot richer and creamier than sour cream. Of course, it's not sour so it works beautifully on desserts. Also, soups and sauces will not curdle with creme fraiche because of the high-fat content.
What's the best thing about making sour cream at home? Apart from the fact that it's more affordable? Well, you can use it in so many things other than cake, like mashed potatoes, and baked potatoes. Another great option is to take a bowl of sour cream, drizzle some honey and sprinkle some chopped nuts and you have a perfect dessert.
How to make Homemade Sour Cream from Scratch (Save/Pin)
- Place room temperature milk in a mason jar.
- Add lemon juice or vinegar.
- Close the lid and give it a good shake.
- Open the lid again.
- Now add the room temperature fresh cream.
- Close the lid and give it a good shake again.
- Cover the jar again but DO NOT SEAL IT. Instead use a kitchen towel, paper towel or just place a plate. (you want the milk to breathe)
- Let sit in a warm place for a minimum of 12 hours to a maximum of 24 hours.
- At that time - you should have a thick luscious sour cream.
- Whey from the milk would have been separated and resting at the bottom of the jar. This is normal.
- If you want thick sour cream just spoon the thick mixture from the top.
- I prefer to stir the sour cream with a spoon and bring it all together.
- Cover the mason jar with its own lid now and store it in the fridge to chill.
- The sour cream is ready to use.
- It will stay fresh for up to two weeks in the fridge.
What can you substitute for sour cream?
Sometimes we don't have the luxury of time to let the sour cream ferment naturally. Often Yogurt is the best substitute when baking. I like to use Greek yogurt as a substitute because it's thicker and with a higher fat percentage.
How to Make Sour Cream with Yogurt?
While yogurt works as a great substitute for sour cream in baking it still lacks that tartness that comes with sour cream. So, 1 tsp of lemon juice to one cup of full-fat active bio Greek yogurt does the trick. Give it a good mix and wait 5 minutes.
Can I make sour cream with raw cream?
You can if you buy a sour cream starter.
- Place 1-quart raw cream, which is room temperature (not cold) in a bowl.
- Add 1 packet sour cream starter and combine well with a whisk. (one sachet usually works for one quarts cream)
- Let sit for two minutes then stir well once again.
- Pour the cream into a mason jar.
- Cover with a lid and leave in a warm, dark place for up to 12 hours. Or until the cream is set and taste sour.
- Then place in the fridge for at least 3 hours before you use it.
- This sour cream will keep for up to 3 weeks in the fridge.
Troubleshooting (Save/Pin)
My cream became sour but did not set like sour cream?
Those of you that have made homemade yogurt from scratch or sour cream before may have seen this happen. The milk turned sour but it did not set. Why?
The temperature is important to make things like homemade yogurt from scratch or homemade sour cream. Now I don't want to send you looking for a thermometer. But just as I gave you a fail-proof method in homemade yogurt this works the same.
The secret is in the process - boil the cream and bring it back to room temperature (110 F) - then make sour cream. This is the secret to the no-fail method. That heating of the milk, though it sounds redundant helps take that internal milk temperature just where the active bio culture works best to make homemade yogurt or sour cream.
How hot should the milk be? As hot as the milk you feed a baby. Lukewarm, barely warm - but above room temperature, not cold.
The best place to set sour cream
The second important thing in order to let the sour cream set is warmth and do not disturb. So, you must not peek. I know the first time is very difficult. We are very curious and excited to see if it is working. The active bacteria in there needs to multiply and that happens only when it's warm and untouched.
I find the best place to set the sour cream untouched in the oven. Even when switched off the oven is usually the warmest place in the house. Plus it will stay untouched. If you want to check after 8 hours - slowly open the jar and see. A slight jiggle will tell you if it's set or not.
In winter - I put the oven on at 100 F /50 C for just 5 minutes - then I switch the oven off and place the jar in there. Works every single time.
Frequently asked questions
In baking, yogurt or buttermilk works as a great replacement.
1 tsp of cornstarch helps thicken 1 cup sour cream. Adding too much cornstarch can make it very gummy.
The milk was warmer than room temperature. Keep milk at no more than 110F just like when using yeast for bread. Lemon makes a hot milk split. It separates the whey from the milk solids. You can still use this split milk but not for the sour cream.
you have to let the cream sit untouched for a minimum of 12 hours so the bacteria can multiply.
The milk was cold when you started out or the place you kept it was not warm enough for the bacteria to set. Find a warm place like the oven and let it sit for a few hours more.
As the bacteria multiply the sour cream becomes sourer. By 12 hours if the sour cream is set - place it in the fridge - this will slow the process. The longer the sour cream sits untouched in the warmth the more mature the bacteria so the sourer the sour cream.
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Description
Ingredients
Sour cream using lemon juice
- 1 cup (250 ml) Heavy cream
- ¼ cup (60 ml) Milk
- 1 tbsp (1 tbsp) Lemon juice
Sour cream using vinegar
- 1 cup (250 ml) Heavy cream
- 2 tbsp White vinegar distilled vinegar
Sour cream from raw cream
- 1 quarts (1 liter) Heavy cream
- 1 packet Sour cream starter
Instructions
Sour cream using lemon juice or vinegar
- Place room temperature milk in a mason jar.
- Add lemon juice or vinegar.
- Close the lid and give it a good shake.
- Open the lid again.
- Now add the room temperature fresh cream.
- Close the lid and give it a good shake again.
- Cover the jar again but DO NOT SEAL IT. Instead use a kitchen towel, paper-towel or just place a plate. (you want the milk to breathe).
- Let sit in a warm place for a minimum of 12 hours to a maximum of 24 hours.
- At this time - you should have a thick luscious sour cream.
- Whey from the milk would have been separated and resting at the bottom of the jar. This is normal.
- If you want thick sour cream just spoon the thick mixture from the top.
- I prefer to stir the sour cream with a spoon and bring it all together.
- Cover the mason jar with its own lid now and store it in the fridge to chill.
- The sour cream is ready to use.
- It will stay fresh for up to two weeks in the fridge.
Sour cream from raw cream
- Place raw cream in a bowl.
- Add one sachet of sour cream starter and mix well with a whisk.
- Let sit for 2 minutes then whisk well again.
- Pour the cream into a mason jar and cover with a towel (do not close the jar).
- Leave in a warm, dark place for at least 12 hours undisturbed or until it is set and taste sour.
- Place in the fridge for at least 3 hours before you use it.
- This sour cream will keep in the fridge for up to 3 weeks.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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