How to make Homemade Sour Cream (No-fail method)
Have you wondered how to make sour cream? Homemade sour cream? Yes, this sour cream recipe is so simple, easy and effortless, not to mention healthier. Today I share with you my no-fail method on how to make sour cream from milk and vinegar or how to make sour cream with lemon juice at home so you will never have to buy sour cream again. The only dilemma is usually the waiting time which requires you planning in advance.
How to make Homemade Sour Cream – The full proof method
The Baking Hack
As a baker, I go thru a lot of sour cream. 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 you want to make a dish and realize you don’t have one ingredient at home? Really ruins the mood doesn’t it. I think sour cream can be one of those ingredients when I want to make a cake. I end up not being able to make a cake because I don’t have sour cream on hand. Until I started making sour cream at home. Yes, It is possible to make a homemade sour cream.
The Homemade Sour Cream – The full proof method
Sour Cream Vs Creme Fraiche
I get asked this a lot. I know this is confusing and often these are used interchangeably but sour cream and creme fraiche are not the same. The ingredients to make them are quite same but they are different. Not to go into many details but here’s just a little different.
Sour Cream – has a lower fat content than creme fraiche. I believe about 20% fat. It’s 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. Soups and sauces will not curdle with creme fraiche because of the high-fat content.
Using sour cream.
Use this in any recipe that calls for sour cream. You can use it over baked potatoes, in salad dressings. Add a bit of honey and have it for breakfast. The possibilities are endless.
Homemade Sour Cream – The Full Proof Method.
The starter
The main ingredient to make sour cream is a starter. Usually, buttermilk is used but often we don’t have buttermilk at home So here I should the simplest and easiest way to use Lemon Juice or Vinegar. Personally, I prefer lemon juice. I think it makes a less sour – sour cream. I know!
- If you use vinegar note that the color of vinegar may change the color of sour cream so use one that has no color
- If using lemon juice strain the pits and sap out. They are hard to take off later.
Remember this post? How to make Homemade buttermilk in five minutes. We will make some below as our starter too.
The Full-Proof Method
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 full-proof method in homemade yogurt this works the same.
The secret is 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 it needs to be to make homemade yogurt or sour cream.
How hot should the milk be – as hot as the milk you feed for a baby. Lukewarm, barely warm -but above room temperature, not cold.
How to make Homemade Sour Cream – The Full Proof Method
The best place to set sour cream
The two important thing to let the sour cream set is warmth and no touching. 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 is 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.
How to make Homemade Sour Cream – The full Proof Method
Homemade Sour Cream – Simple and Easy (Save/Pin)
Ingredients
- Heavy Cream -1 cup
- Milk – 1/4 cup
- Lemon Juice or vinegar – 1 tbsp
Method
Prepare milk and cream
- Place cream in a saucepan and bring to almost boiling
- Do the same with the milk separately – bring to almost boiling.
- Switch the heat off and let both cream and milk cool to a warm almost room temperature.
- Place the room temperature cream in a mason jar/ceramic pot or stainless steel bowl.
Prepare Buttermilk
- Add lemon juice or vinegar to the room temperature milk.
- Stir well.
- Let sit for 3 to 5 minutes
- The milk will be thick and curdled – (how to make homemade buttermilk)
Make sour cream
- Add the buttermilk to the cream. Use a whisk to make sure it is well incorporated.
- Let the cream sit in a warm place untouched for 8 to 12 hours.
- After 8 to 12 hours the sour cream will set – place it in the fridge to chill.
- The bacteria will continue to mature and become sourer over time.
How to make Homemade Sour Cream – The Full Proof Method
Tips / Trouble Shooting (Save/Pin)
- The milk curdled – the milk was more than warm. Lemon makes hot milk split. It separates the way from the milk solids. You can still use this split milk but for the sour cream, you need to heat and cool some more milk.
- The cream is not set even after 4 hours – you have to let the cream sit untouched after for at least 8 to 12 hours so the bacteria can multiply.
- The cream is not set after 12 hours – You did not heat the milk 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. (see setting sour cream above)
- My sour cream is not sour or too sour – As the bacteria multiplies the sour cream become sourer. By 8 to 12 hours if the sour cream is set – place it in the fridge – this will slow the process. The longer the sour cream sit untouched in the warmth the more mature the bacteria so the sourer the sour cream.
Here are few progress pictures
You don’t’ really need progress pictures for this but sometimes it helps to see how simple it is.
How to make homemade sour cream, easy sour cream from scratch, substitute for sour cream, make homemade sour cream
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
How to make Homemade Sour Cream from Scratch Full Proof Method
Homemade Sour Cream - The Full Proof Method
Prep
Cook
Inactive
Total
Yield 1 cup
Have you wondered how to make sour cream? Homemade sour cream? Yes, this sour cream recipe is so simple, easy and effortless, not to mention healthier. Today I share with you my no-fail method on how to make sour cream from milk and vinegar or how to make sour cream with lemon juice at home so you will never have to buy sour cream again. The only dilemma is usually the waiting time which requires you planning in advance.
Ingredients
- Heavy Cream -1 cup
- Milk - 1/4 cup
- Lemon Juice or vinegar - 1 tbsp
Instructions
Prepare milk and cream
- Place cream in a saucepan and bring to almost boiling
- Do the same with the milk separately - bring to almost boiling.
- Switch the heat off and let both cream and milk cool to a warm almost room temperature.
- Place the room temperature cream in a mason jar/ceramic pot or stainless steel bowl.
Prepare Buttermilk
- Add lemon juice or vinegar to the room temperature milk.
- Stir well.
- Let sit for 3 to 5 minutes
- The milk will be thick and curdled - (how to make homemade buttermilk)
Make sour cream
- Add the buttermilk to the cream. Use a whisk to make sure it is well incorporated.
- Let the cream sit in a warm place untouched for 8 to 12 hours.
- After 8 to 12 hours the sour cream will set - place it in the fridge to chill.
- The bacteria will continue to mature and become sourer over time.
Courses Breakfast
Cuisine American
Nutrition Facts
Serving Size 100 g
Amount Per Serving | ||
|---|---|---|
Calories 272 | ||
% Daily Value | ||
Total Fat 28.4 g | 44% | |
Saturated Fat 17.7 g | 89% | |
Unsaturated Fat 10.7 g | ||
Cholesterol 105 mg | 35% | |
Sodium 38 mg | 2% | |
Total Carbohydrates 3.4 g | 1% | |
Sugars 3.2 g | ||
Protein 2.2 g | 4% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Wondering where to use your Homemade Sour Cream Recipe?
Well for a start it’s delicious on its own and it’s healthier because it’s got some real active culture in there. Add a drizzle of honey or fruit puree just like you would with yogurt and enjoy! Alternatively, you will find many of my cake recipes, cupcake recipes as well as Cheesecake recipes that use sour cream. You can use this homemade Sour Cream in any of those recipes. Or Check out my Recipe Index to see a full listing of all recipes on this blog.
A Collection of Classic Cheesecake Recipes
Master the Basic and Dominate the Kitchen
One way to improve your cooking or baking skills is to get a grip on your basic recipes. Often it’s more easy and quicker than you think it is.
Simple things like making homemade caramel or butterscotch take five minutes but are so much better homemade.
Baking the perfect pie or pastry crust from scratch can make a huge difference to your homemade pies and desserts.
Did you know homemade buttermilk or condensed milk take less than 5 minutes as well? Yes!!
See some of my Basic Recipes with details or check out my Recipe Index for a list of all my recipes.
A collection of basic recipes by Veena Azmanov on veenaazmanov.com
Hi Veena, will your recipes for sour cream work with lactose free milk? Thank you!
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.
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😊
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.
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.
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
Hi veena can I store this sour cream and for how long? Thanks
Yes, you can for a few days – may be three or so..
Thanks for sharing.can I use amulet fresh cream
Sorry Vidhu. I have not used Amul Fresh Cream but you can try a small batch to see if it works. Thanks
hi Veena can i used yougart if i don't have this sour cream/
In some recipes yogurt would work just fine. I do mention in my recipes so look up the individual post please – Thanks
hi Veena do you have any good recipie l could make with sour cream? thanks
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.
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.
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
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
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.
can i use this sour cream recpie in baking for cream cheese cakes?
Yes Absolutely Meenakshi. You will find many of my cheesecake recipes on this blog as well. Thanks
thanx that was so easy and it turned out perfect..but one question do we beat this sour cream before icing our cake ?
Thank you!! Yes you can beat it into any icing your need to mix it in.
That was helpful. Do you have a suggestion in making easy buttermilk to be used in cakes?
Yes I do have a post that shares how to make Homemade Buttermilk as well. Thanks
Homemade Buttermilk Recipe in 5 mins
You use one liquid run milk to 1tbsp of apple cider vinegar or distilled vinegar, allow set for at least 15minutes before use.
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.
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
Your very welcome Shalu. Thank you I am so happy to hear that.