Homemade Sour Cream

Homemade Sour Cream

16
Celestial 2

"A lot of cake and cookie recipes call for sour cream which might not be readily available at home. This quick fix tastes exactly like the standard store-bought sour cream and is easy to make."

Ingredients

1 d 10 m servings 106 cals
Serving size has been adjusted!

Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 106 kcal
  • 5%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 1.2g
  • < 1%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 14 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Ready In

  1. Combine the milk and vinegar and let stand for 10 minutes. Pour the heavy cream into a jar. Stir in the milk mixture, cover the jar, and let stand at room temperature for 24 hours. Chill before using.

Footnotes

  • 1/4 cup buttermilk can be used instead of milk and vinegar mixture.

Reviews

16
  1. 17 Ratings

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Most helpful

Very good recipe, I didn't feel comfortable leaving a jar of cream and milk out even though the vinegar was probably enough to kill bacteria, I cheated I mixed it up with my kitchen aid until it...

Most helpful critical

This recipe didn't work for me. I followed it as written. Only thing I may have done differently was use raw cream and raw milk from our cow. I am not sure if I did something wrong but after 2...

Very good recipe, I didn't feel comfortable leaving a jar of cream and milk out even though the vinegar was probably enough to kill bacteria, I cheated I mixed it up with my kitchen aid until it...

Worked great! I was a little worried about leaving the ingredients unrefrigerated but it all worked out fine! This is a little runny compared to store bought, but you at least know what is bei...

Fabulous ! Made it numerous times now. Thanks for posting this !!

I have tried making this twice and I have had not luck! The first time it did not harden up. The second time it just tasted like cream, not sour cream. I really want this to work. I have followe...

This works like a charm- very thick and rich! Sterilize your Mason jar. I used buttermilk and a good quality heavy (high butterfat) cream. Secure the lid and canning ring, shake, and let sit on ...

This recipe didn't work for me. I followed it as written. Only thing I may have done differently was use raw cream and raw milk from our cow. I am not sure if I did something wrong but after 2...

I sized the recipe for 4 servings. I but it in a medium container and whipped it up with my motor boat. Its like when you do it for whipping cream. I labeled it. I like to know what goes into th...

like another reviewer, I was not comfortable leaving this sit out overnight. I downsized the recipe to 3/4 cup cream, 3 T milk and 1/2 tsp white vinegar, whizzed it in the magic bullet for mayb...

Also, try half pint of whipping cream and a splash of lemon juice and salt to taste. Whip until thick. Careful not to overdo the lemon.