Homemade Sour Cream

4 Reviews

Prep: 10 min
Ready In: 1 day 10 min

“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.” - by Celestial

Ingredients

1/4 cup milk
3/4 teaspoon distilled white vinegar
1 cup heavy cream

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Metric US

Original recipe yields 1 cup

Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
106 cal
5%

Fat
11.2 g
17%

Carbs
1.2 g
< 1%

Based on a 2,000 calorie diet

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Reviews (4)

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kiltcochran

Oct. 15, 2011

"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 looke..." See mored like sour cream, and turned out tasting great plus I added a pinch of salt. Thank you for the recipe. 5 stars all the way!"

Disneymom

Jan. 22, 2012

"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 being use..." See mored to make it! Great for baked potatoes!"