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 (8.4 oz) Heavy cream
- 1/4 cup (2.06 floz) Milk
- 1 tbsp (0.5 floz) Lemon juice
Sour cream using vinegar
- 1 cup Heavy cream
- 2 tbsp White vinegar distilled vinegar
Sour cream from raw cream
- 1 quarts 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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Ida Y.
Hi Veena, I have tried to make the recipe twice and neither turned out. I am so disappointed. The first time I did not heat the milk and I don't think I left it in a warm enough spot. So, the second time, I tried the "fail proof" method. I heated the milk and cream separately and then brought down to about 110 degrees then I followed the rest of the recipe. Was I supposed to only heat the cream? For the second attempt, I put the jar in the oven and left the oven light on as I usually do for yogurt but that time again, the cream did not separate and it did not smell like sour cream. Actually, Neither of my attempts separated cream from whey as you describe. The frist one smelled sour but was liquid so I let it sit in a slightly heated oven (about 100 degrees for 5 mins-then off) for 2 additional hours. Then I added to the fridge, and the next day it had no smell at all. We tried it and there is a sweetness to the flavor, no sour. The second batch smelled like bad milk the day after it was put in the fridge. Should I hold the boil for a certain period of time? Could I use cream and milk around 90-100 degrees? I am concerned my milk and cream were too warm the second time at 110 degrees. Any advice would be appreciated. Thank you!
Veena Azmanov
Hey Ida. I'm so sorry you did not succeed. It really is a very simple recipe as you can see in my video on the post.
I make it exactly as shown almost every week. If I dont' use it for baking it gets eaten like yogurt.
When it is just done it is not very sour but it does develop flavor and sourness as it continues to mature in the fridge. The longer you leave it out the more mature the bacteria /sour.
In summer I leave it on the countertop as shown in the video.
But, in winter, I heat the oven at 50 C - for 5 minutes. Then turn it off and place the jar in there.
I usually leave it overnight and place it in the fridge when I wake up in the morning.
Also, there should be no smell when you just make it. It does have a sour smell when it get too mature.
The milk does not need to be too warm. Just warm similar to how we use for making bread with yeast. Closer to room temperature.
In summer my sour cream becomes in about 8 hours - in winter it can take up to 12 hours but there are people who say it can take up to 24 hours. Personally, I have never had to leave it that long.
I hope this helps. Please feel free to ask again.
Chandra Persaud
The 24 hours are up for mine but it’s not sour not even barely still sweet cream taste!! What to do? Please help!!
Veena Azmanov
Let it take a little longer Chandra. It usually does not take this long. Did you make sure the cream was not more than warm when you started? I have given some troubleshooting tips in the post - please read them and I hope something works. Thanks
Tammy
I am in the USA. The only thing I have access to is store bought milk and cream. Will this still make sour cream? Do i need to have a starter culture or something?
Veena Azmanov
Just as I explained in the post you need milk and lemon juice then heavy cream. If you read the post I have explained in detail everything.
Debbie C
When I brew my kombucha I put it on a seed warming mat. Would that same place work for your sour cream recipe? I am excited to try your method. My other 2 failed. But I am determined to keep trying! Thanks for posting!
Veena Azmanov
Hey Debbie. It just needs a slightly warm place not heated. Don't know about a seed warming mat but I think it will work. I highly recommend heating the milk to boiling then bringing it back to warm temperature before you add the culter and store it.
Karen Zimmerman
Hi Veena, will your recipes for sour cream work with lactose free milk? Thank you!
Veena Azmanov
Hey Karen - I have not tried it but I think it should work as long as it has active live bacteria in there. I would recommend trying a small batch and experimenting. Sorry could not be of much help.
Miffy
This sour cream recipe is fantastic! I made a couple of others before finding this one and yours is by far the best of the three. I will check put your other recipes and share this one with my friends
Thank you?
Veena Azmanov
Than you Miffy. Happy to know that this recipe worked well for you. I hope you enjoy the other recipes too and thank you for sharing.
Divya Jain Longani
Hi, your recipes ard writing method are awesome!! Thanks for sharing. Can you also please share some recipe links where this sour cream is used.
Veena Azmanov
Thank you Divya - Happy to hear you like my blog and writing methods. Thanks
At the end of the post I have given you the link to my cake recipes and cheesecake recipes that often use sour cream. Thanks
Hazel
Hi veena can I store this sour cream and for how long? Thanks
Veena Azmanov
Yes, you can for a few days - may be three or so..
Vidhu Nanikram
Thanks for sharing.can I use amulet fresh cream
Veena Azmanov
Sorry Vidhu. I have not used Amul Fresh Cream but you can try a small batch to see if it works. Thanks
Ma Cristina Ayon
hi Veena can i used yougart if i don't have this sour cream/
Veena Azmanov
In some recipes yogurt would work just fine. I do mention in my recipes so look up the individual post please - Thanks
Jessica Villa
hi Veena do you have any good recipie l could make with sour cream? thanks
Veena Azmanov
Yes of course Jessica. At the end of the post I have given you links to my cakes, cheesecakes and cupcake recipes. Please browse thru them. Try my Vanilla Sour Cream Cupcakes. You will love them.
Donna Nave Smith
I tried this recently and it was perfect. I love how easy it was to make. It was so delicious I ate it on it's own just the way you said. A drizzle of honey and it was so tasty. Thank you for sharing this. I really will be making it again.
Veena Azmanov
Thank you so much Donna. SO happy to hear that you enjoyed making your own sour cream! I do love eating homemade sour cream as well. Just some honey or fruit puree for me!! Thanks for coming back to write this feedback. Appreciate it very much
Michelle Pinheiro
Hi veena., i have tried your fondant recipe and its awsome..it tastes great ...iy has a good stretch....so thank you for sharing it with us...i did have question...when i used it on my daughters cake i had chilled her cake before putting the fondant...and what i noticed was as i kept smoothing the fondant on this cold cake the fondant was sweating on the outside pretty quickly due to which i could not continue ...as it was getting sticky from the outside..but when dont on a room temp cake it was perfect.....was i doing something wrong
Veena Azmanov
Thank you Michelle - Yes, if you live in climate with high humidity you will find that all fondant will sweat. That's because the sugar is responding to the heat and humidity. The window of opportunity in high humidity is really small when covering a chilled cake I agree. I highly recommend cracking the Air condition on high.
meenakshi
can i use this sour cream recpie in baking for cream cheese cakes?
Veena Azmanov
Yes Absolutely Meenakshi. You will find many of my cheesecake recipes on this blog as well. Thanks
Anonymous
thanx that was so easy and it turned out perfect..but one question do we beat this sour cream before icing our cake ?
Veena Azmanov
Thank you!! Yes you can beat it into any icing your need to mix it in.
Anonymous
That was helpful. Do you have a suggestion in making easy buttermilk to be used in cakes?
Veena Azmanov
Yes I do have a post that shares how to make Homemade Buttermilk as well. Thanks
Homemade Buttermilk Recipe in 5 mins
shalu
You use one liquid run milk to 1tbsp of apple cider vinegar or distilled vinegar, allow set for at least 15minutes before use.
Veena Azmanov
Yes actually it works as well. I find some apple cider vinegars can give the sour cream a very sour and vinegar like flavor to the sour cream as well. Lemon is more neutral. Just a personal opinions.
shalu
Thank you so much for the recipe ur absolutely fabulously fantastic.. We don't get sour cream in India so this will help many Indian bakers
veenaartofcakes
Your very welcome Shalu. Thank you I am so happy to hear that.