How to Make Sour Cream (2 Ingredients)
Have you ever wondered how to make sour cream from scratch? Today, I share my no-fail method using two simple ingredients you already have at home, along with a few different ways to make your own.
What is sour cream and how does it taste?
Sour cream is cream that’s been thickened and “soured” (cultured) with acidity—either from live cultures (like buttermilk or yogurt) or from an acid like lemon juice or vinegar.
Taste: creamy, rich, mildly tangy (like a gentler Greek yogurt).
Texture: smooth and spoonable, thicker than cream but softer than cream cheese.
When and why do we use sour cream in baking?
- Sour cream is a baking power-move. Here’s what it does:
- Makes cakes extra moist without making them greasy
- Adds richness (fat = tender crumb)
- Balances sweetness with a little tang (especially in chocolate + vanilla cakes)
- Helps activate baking soda (acid + baking soda = lift)
- Improves texture: softer, finer crumb, less “dry sponge” vibe
- You’ll see sour cream used in:
- chocolate cakes, cupcakes, sheet cakes
- coffee cakes, pound cakes, bundt cakes
- muffins, quick breads
- cheesecakes and creamy fillings
Back when I was a kid, store-bought sour cream wasn’t an option—my mom had to make it from scratch. No quick grocery runs, no last-minute swaps. If she needed sour cream for a cake, it had to be planned ahead of time. That was just how things were.
The funny thing is, for her, making these things—sour cream, yogurt, condensed milk, even evaporated milk—wasn’t a big deal. It was just another part of life, another step in the process. She never saw it as extra work; it was just what she did.
When I was running my cake decorating business, sour cream was an ingredient I used constantly to keep cakes moist and tender. Buying it over and over again quickly became expensive, especially when testing recipes or baking in larger quantities. Making sour cream at home was simply more practical—it was affordable, easy to scale, and always reliable. Once I saw how consistently it worked in cakes, it became part of my regular baking routine and something I still rely on today.
Why you’ll love this sour cream recipe
- Two simple ingredients (and you probably have them)
- Full-proof (no special tools, no stress)
- Multiple methods included (starter culture or quick acid method)
- Perfect for baking—thick, creamy, and reliable
- More affordable than store-bought if you bake often
Ingredients (with quick notes)
- Base – Heavy cream – use heavy / whipping cream for the best thickness (higher fat = better texture)
- Choose ONE “starter” option
- Cultured buttermilk – classic and reliable
- Plain yogurt (live cultures) – thick and mild tang
- Sour cream (store-bought) – works as a starter if you have a spoonful
- Quick acid option (fast “soured cream” style)
- Lemon juice OR white vinegar – quickest, great in a pinch
Step-by-step: How to make sour cream (full-proof method)
- Add the cream to a clean jar.
Use a glass jar (mason jar is perfect). - Stir in your starter (or acid).
- Starter method: stir in 1–2 tablespoons buttermilk / yogurt / sour cream
- Quick method: stir in 1 tablespoon lemon juice or vinegar
- Cover loosely (don’t seal).
Use a paper towel/cheesecloth + rubber band. It needs to breathe. - Let it sit at room temperature.
Leave it 12–24 hours, until thickened to your liking. - Stir, then refrigerate.
Chill at least 3 hours before using. It thickens more in the fridge.
Tips for success
- Warm-ish room helps. If your kitchen is cool, it will take longer.
- Use non–ultra-pasteurized cream when possible. Ultra-pasteurized can thicken more slowly.
- Don’t seal the jar while it cultures. Loosely covered is the trick.
- Want it thicker? Let it culture longer, then chill overnight.
- Keep it clean. Clean jar + clean spoon every time (dairy doesn’t forgive chaos).
Troubleshooting Homemade Sour Cream
| Problem | Possible Cause | Solution |
|---|---|---|
| Not thickening | Room temperature is too low or cream is ultra-pasteurized | Move the jar to a warmer spot (around 70°F / 21°C). Use heavy cream that is not ultra-pasteurized when possible. |
| Unpleasant smell | Contamination or expired cream | Always use clean, sanitized jars and utensils. Discard and start again with fresh cream if it smells off. |
| Too thin | Not cultured long enough | Let the sour cream ferment longer, checking every few hours until it reaches the desired thickness. |
| Not tangy enough | Fermentation time too short | Allow it to sit longer at room temperature to develop more tang and flavor. |
What is a good substitute for sour cream?
- Greek Yogurt: Greek yogurt is thicker and tangier than regular yogurt, making it a good substitute for SC in many recipes. Use plain Greek yogurt for the best results.
- Buttermilk: Buttermilk can be used as a substitute for SC in baking. Use the same amount of buttermilk as you would SC in the recipe.
- Plain Yogurt: Plain yogurt can also be used as a substitute for sour cream. Use the same amount of plain yogurt as you would SC in the recipe.
- Evaporated milk: For sauces, you can use evaporated milk (unsweetened). Combine one cup of evaporated milk with 1 tablespoon of lemon juice or white vinegar. Wait five minutes for it to thicken before you use it.
- How to Make Yogurt or Greek Yogurt
- Evaporated Milk Recipe (2 Methods)
- Homemade Condensed Milk (2 Ways)
- Homemade Dulce De Leche (2 methods)
Frequently asked questions
Typically 1–2 weeks in the fridge (sometimes longer if everything was very clean). If it smells off, looks moldy, or separates badly—toss it.
Yes—especially for cakes, coffee cakes, muffins, and cheesecakes. It behaves like store-bought.
To make dairy-free or vegan sour cream use thickened coconut cream. Place the can of coconut cream in the fridge for a few hours. Once chilled scoop the top most thick cream. Add a tablespoon of lemon juice and leave for 10 minutes. This is then ready to use in any recipe that calls for SC.
Not for true sour cream. Milk is too low in fat and can turn thin or split. Use heavy cream for the right texture.
Yogurt or buttermilk usually gives the thickest, most “authentic” cultured texture.
It’s more like a quick homemade sour cream substitute—still creamy and tangy, and it works beautifully in baking.
How to Make Sour Cream – 2 Ingredients (Full-Proof Method)
This full-proof homemade sour cream recipe uses just two simple ingredients and works every time. Thick, creamy, and lightly tangy, it’s perfect for baking, cooking, and everyday use. Includes both traditional cultured and quick acid methods.
Video
Ingredients
- 240 ml (1 cup) Heavy cream room temperature of about 75℉/25℃
- 1 – 2 tbsp Cultured buttermilk or sour cream or yogurt with live culture or
- 1 tbsp Lemon juice or white vinegar or
Method
- Add the heavy cream to a clean glass jar or container. Stir in the starter ingredient (buttermilk, yogurt, or sour cream) or the lemon juice/vinegar until well combined.240 ml Heavy cream, 1 – 2 tbsp Cultured buttermilk or sour cream or yogurt, 1 tbsp Lemon juice or white vinegar
- Cover the jar loosely with a paper towel or cheesecloth and secure with a rubber band. Do not seal.
- Leave at room temperature (around 70°F / 21°C) for 12–24 hours, or until thickened to your liking.
- Stir well, then refrigerate for at least 3 hours before using.
Notes
- Use heavy cream for best results—lower-fat cream may curdle or stay thin.
- Ultra-pasteurized cream can take longer to thicken.
- The longer it ferments, the thicker and tangier it becomes.
- Homemade sour cream keeps 1–2 weeks refrigerated when stored in a clean, airtight container.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!- Homemade Caramel Sauce or Creamy Caramel Filling
- Homemade Butterscotch Sauce
- Homemade Whipped Cream – 4 Methods
- or How to Make Stabilized Whipped Cream (5 Methods)
Did you LIKE this recipe? Save it for later on Pinterest.
Follow on YouTube, Facebook, Twitter, Instagram or TikTok
Subscribe to receive new recipes right to your inbox.
I agree, the lemon has a better appeal (appeel?) ? than vinegar ?. Easy recipe with nothing special for stock. Great flavor. Be nice to publish the temperatures with instructions, but I eventually figured out a steady-state plan, and it’s nice to have. I’m done with store bought sour cream. ?
Veena, Have you made “sour cream” with full-fat coconut milk? I’m asking because my family can eat butter, but not milk or cream, and there are so many recipes that call for sour cream. I have tried non-dairy sour creams before and they are not tasty. Thank you!
Jenn, when baking yogurt is a great substitute for sour cream and non-dairy yogurts are easily available these days. I have used one made with soy milk, and the cake was good.
My favorite is coconut cream. I keep the can of coconut in the fridge overnight then scoop out the thick part of the coconut cream
I know a common vegan sour cream is cashew cream – cashews are soaked in water overnight then blended with lemon juice or vinegar. I have not tried this so not sure how it tastes.
I hope this helps
Hi,
Is thick cream same as heavy cream?
Thanks
Yes, some times heavy cream is referred to as thick cream or double cream. It is best to check the percentage. 32 and above works best for sour cream.
Lemon juice plus Greek yogurt and cream. My sour cream needs to be thick! Thank you.
Thank you, Garnett
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!
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.
Hi Veena! I tried out the sour cream. I used fresh cream with 34% fat. I reside in a very humid place which is convenient for me to make fermented batters and homemade yoghurt. The mixture sat at room temperature for 12 hours and then I refrigerated the same overnight. When I tasted it I didnt find it much sour. It just tasted like the fresh cream. Yes, it did set with liquid at the bottom of the jar. Is it possible to add a sour yoghurt starter in place of lemon juice? How can I flavour it?
Thank you!
Mary, sounds like it needed a little longer maturing outside. Though 12 hours is a long time. Yes, you can use yogurt as well.
Was the milk cool than 110 F, if yes, then the first few hours would slow the process as the milk comes to the right temperature.
I like to bring my milk to a boil. Then let it cool down to 110 F at room temperature.
Divine!! Best sour cream ever! Heated milk and cream together to 108F added lemon juice and put in my turned off gas oven around 18 hours? I checked after 12 and wasn’t quit there yet! I want to mention make sure you are using REAL 100% LEMON JUICE! Unfortunately many of these bottled so called lemon juices are from concentrate and they may not work as well! I know bc I’ve done it! Lol You could try doubling the amount if thats all you have! The better the milk and cream you use the better your sour cream will be! I had cream top whole milk and a lightly pasteurized heavy cream from a local dairy.
The 24 hours are up for mine but it’s not sour not even barely still sweet cream taste!! What to do? Please help!!
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
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?
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.
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!
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.
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