Have you ever wondered how to make sour cream, homemade from scratch? Today, I share with you my no-fail method using three simple ingredients along with three ways to make your own at home.
Table of Content
Buttermilk has now become an almost essential ingredient in the kitchen. It used to be on my weekly shopping list until I realized that I had to make it myself to save a few extra bucks.
Making sour cream is much easier than some might believes and is the same as making homemade buttermilk or yogurt! It can be made from either cow’s milk or goat’s milk. The best part is all you need to do is leave it overnight on the counter! The longer you leave the tangier the flavor. Also, using it is as easy as giving it a good stir and adding it to the recipe!
Why make sour cream at home?
- Apart from the fact that this rich tangy condiment is so simple and easy, it is also more affordable? But, also there are no preservatives or additives.
- You can use it in so many things from baking cakes to savory dishes such as casseroles and salad dressing.
- Use it in dips for a nice tang, in mashed potatoes or over baked potato. Garnish it over fruits with a drizzle of honey. Serve it with cakes instead of whipped cream
- It also makes a great dessert on it own. Take a cup of sour cream, drizzle some honey and sprinkle some chopped nuts and you have a perfect dessert or breakfast parfait.
- Sour cream is a great substitute for mayonnaise in many dishes, especially salad dressings.
- It gives the cakes a moist texture or soft crumb and the sourness blends all the different flavors beautifully. In fact, in some of my cakes, it's almost like a secret ingredient that makes a huge difference in the softness and texture of the baked cakes.
- Below I have given you two techniques - the first technique requires the heavy cream to be boiled and cooled while the second does not need any cooking at all. It uses raw cream and a sour cream starter.
A few ways to make sour cream
- You can make sour cream using lemon juice, or you can make it using vinegar. Of the two, I prefer lemon juice as some vinegar can be a bit strong flavored. 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.
Ingredients
- Heavy cream - use no less than 32% fat otherwise the sour cream will be thin consistency. The higher the fat the thicker the sour cream.
- Acid - use lemon juice or white vinegar. Personally, I always use fresh lemon juice but if you do use vinegar make sure to use white or flavorless vinegar.
- Milk - we use a small amount of milk and the main purpose of the milk is so we can combine the acid to make a lemon or vinegar mixture before adding it to the heavy cream. I highly recommend using whole milk, not skimmed milk.
How to make sour cream
1 & 2 - Using lemon juice or vinegar
- Place room temperature milk in a mason or glass jar. Add lemon juice or vinegar. Close the lid and give it a good shake.
Pro tip - if the milk was in the fridge, make sure to warm it in the microwave for 10 seconds so it's not too cold. - Open the lid again. Now, add the room temperature heavy cream. Close the lid and give it a good shake again. Alternatively, use a whisk to ensure it is well combined.
Pro tip - it is important that the cream is almost room temperature (about 110F) If not warm it in the microwave or in a saucepan on the stovetop. The cooler the cream the longer it will take for the bacteria to ferment. - Cover the jar with a kitchen towel, or use a breathable cheesecloth and rubber band.
Pro tip - we want the active culture in the milk to breathe and multiply so we need it to be covered but not sealed. - 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.
Pro tip - depending on the percentage of fat in the milk and cream some whey would have been separated and resting at the bottom of the jar. This is normal. - Thicker sour cream - If you want thicker sour cream, pour the sour cream into cheesecloth to drain all the excess whey.
Pro tip - dry milk powder can also be added to the milk and cream mixture to improve the consistency of sour cream. - Cover the mason or glass 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 2 weeks in the fridge.
Pro tip - the sour cream will thicken and mature, making it sourer over time as it cools in the fridge.
3. Using a sour cream starter
You can buy sour cream starter here
- 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
Pro tip - it is very important that the sour cream starter is well mixed with the cream so letting it rest and soak then stirring again helps. - Pour the cream into a mason jar and cover with a kitchen cloth or cheesecloth with a rubber band. Leave in a warm, dark place for at least 12 hours undisturbed or until it is set and tastes sour.
Pro tip - we want the active culture in the milk to breathe and multiply so cover but do not seal. - 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.
Substitute for sour cream
- Yogurt works as a good substitute for sour cream in baking. If it still lacks that tartness that comes with sour cream you can add 1 teaspoon of lemon juice or a teaspoon of apple cider vinegar to one cup of full-fat active bio Greek yogurt. Give it a good mix and wait 5 minutes.
Pro tip - make sure to taste the yogurt before you add any lemon juice because natural bio yogurt when kept long can be naturally sour. - In some savory dishes like casseroles, you can use cottage cheese and cream cheese. In fact, a combination of both gives the perfect sour cream texture.
- 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.
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.
Tips for success
- 1 teaspoon of cornstarch helps thicken 1 cup of sour cream. Adding too much cornstarch can make it very gummy.
- Temperature is important in making things like homemade yogurt from scratch or homemade sour cream. Now I don't want to send you looking for a thermometer but it must be around 110 F which is close to body temperature. If it is heated to a higher temperature let it cool completely before you add the acid or starter.
- 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 need 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 naturally 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.
Make your own
- How to Make Yogurt or Greek Yogurt
- Evaporated Milk Recipe (2 Methods)
- Homemade Condensed Milk (2 Ways)
- Homemade Dulce De Leche (2 methods)
- and Homemade Caramel Sauce or Creamy Caramel Filling
- Homemade Butterscotch Sauce
- Homemade Whipped Cream - 4 Methods
- or How to Make Stabilized Whipped Cream (5 Methods)
Frequently asked questions
What is sour cream?
Sour cream is a rich and tangy condiment. It is a fermented cream made by adding lactic acid bacteria to the whipping cream and left to multiply over a few hours similar to making yogurt. The bacteria is left at room temperature to ferment and thicken the cream naturally. Often store-bought sour cream will have artificial thickeners added to it which makes homemade more desirable. It is a gluten-free product and perfect for so many things from cake batters, to onions dips and sandwich spreads.
How long can you keep sour cream?
Homemade sour cream will keep in the fridge for 2 to 3 weeks. But, like all dairy products, you must take extra caution and follow all food safety measures required to keep them fresh. For example, keep all dairy products must be stored in the refrigerator at all times.
The milk curdled as soon as I added lemon
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.
The sour cream with lemon juice or vinegar is not set even after 4 hours
You have to let the cream sit untouched for a minimum of 12 hours so the bacteria can multiply.
The sour cream with lemon juice is not set after 24 hours
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.
My sour cream with vinegar is not sour or too sour
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.
Can I make dairy-free or vegan sour cream?
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 sour cream.
Printable Recipe
How to Make Sour Cream
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Adjust Servings Here: 1 cup
Description
Have you ever wondered how to make homemade sour cream? Today, I share with you my no-fail method along with three ways to make your own from scratch at home.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Sour cream using lemon juice
- 1 cup (240 ml) Heavy cream
- ¼ cup (60 ml) Milk
- 1 tablespoon Lemon juice
Sour cream using vinegar
- 1 cup (240 ml) Heavy cream
- ¼ cup (60 ml) Milk
- 2 tablespoon White vinegar (distilled vinegar)
Sour cream from raw cream
- 1 quarts (1 liter) Heavy cream
- 1 packet Sour cream starter
Instructions
Using lemon juice or vinegar
- Place room temperature milk in a mason or glass jar. Add lemon juice or vinegar. Close the lid and give it a good shake.Pro tip - if the milk was in the fridge, make sure to warm it in the microwave for 10 seconds so it's not too cold.
- Open the lid again. Now, add the room temperature fresh cream. Close the lid and give it a good shake again. Alternatively, use a whisk to ensure it is well combined. Pro tip - it is important that the cream is room temperature (about 110F) If not warm it in the microwave or in a saucepan on the stovetop. The cooler the cream the longer it will take for the bacteria to ferment.
- Cover the jar with a kitchen towel, or use a breathable cheesecloth and rubber band. Pro tip - we want the active culture in the milk to breathe and multiply so we need it to be covered but not sealed.
- 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. Pro tip - depending on the percentage of fat in the milk and cream some whey would have been separated and resting at the bottom of the jar. This is normal.
- Thicker sour cream - If you want thicker sour cream, pour the sour cream in cheesecloth to drain all the excess whey. Pro tip - dry milk powder can also be added to the milk and cream mixture to improve the consistency of sour cream.
- Cover the mason or glass 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 2 weeks in the fridge.Pro tip - the sour cream will thicken and mature, making it sourer over time as it cool in the fridge.
Using raw cream and starter culture
- 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 againPro tip - it is very important that the sour cream starter is well mixed with the cream so letting it rest and soak then stirring again helps.
- Pour the cream into a mason jar and cover with a kitchen cloth or cheesecloth with a rubber band. Leave in a warm, dark place for at least 12 hours undisturbed or until it is set and tastes sour.Pro tip - we want the active culture in the milk to breathe and multiply so cover but do not seal.
- 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.
Recipe Notes & Tips
- 1 teaspoon of cornstarch helps thicken 1 cup sour cream. Adding too much cornstarch can make it very gummy.
- 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 it must be around 110 F which is close to body temperature. If it is heated to a higher temperature let it cool completely before you add the acid or starter.
- 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 naturally 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.
Nutrition Information
Calories: 272- kcalCarbohydrates: 3.4- gProtein: 2.2- gFat: 28.4- gSaturated Fat: 17.7- gPolyunsaturated Fat: 10.7- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 105- mgSodium: 38- mgPotassium: 0- mgFiber: 0- gSugar: 3.2- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
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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Robert
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. ?
Jenn Figg
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!
Veena Azmanov
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
Michelle
Hi,
Is thick cream same as heavy cream?
Thanks
Veena Azmanov
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.
Garnett
Lemon juice plus Greek yogurt and cream. My sour cream needs to be thick! Thank you.
Veena Azmanov
Thank you, Garnett
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.
Mary
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!
Veena Azmanov
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.
Missy
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.
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