how to make sour cream

To make sour cream at home, you primarily need heavy cream and an acid like lemon juice or vinegar to ferment and thicken the cream. Here are simple methods based on trusted recipes:

Basic Two-Ingredient Sour Cream

• Ingredients:
  • 1 cup heavy cream
  • 1 tablespoon vinegar or lemon juice
• Instructions:
  1. Pour the heavy cream into a clean jar or airtight container.
  2. Add the vinegar or lemon juice to the cream.
  3. Close the container and shake for 1-2 minutes until the cream thickens slightly.
  4. Use immediately or leave the jar at room temperature overnight to ferment and thicken more. Then refrigerate

Cream, Milk, and Acid Method (for thicker, tangier sour cream)

• Ingredients:
  • 1 cup heavy cream
  • 1/4 cup whole milk
  • 1-2 tablespoons lemon juice or vinegar
• Instructions:
  1. Mix the heavy cream and lemon juice (or vinegar) in a jar.
  2. Add the milk and stir to combine.
  3. Cover the jar with a breathable cloth (like cheesecloth) secured with a rubber band.
  4. Leave it at room temperature for about 24 hours to ferment and thicken.
  5. After fermentation, stir and refrigerate. The sour cream will thicken further in the fridge and can be stored for up to two weeks

Optional Yogurt Starter for Extra Creaminess

• Add 2 tablespoons of full-fat plain yogurt or Greek yogurt to the mixture of heavy cream, milk, and acid before fermenting. This introduces live cultures that can enhance flavor and texture

Tips:

• Use full-fat dairy (heavy cream and whole milk) for the best texture and flavor.
• Keep the dairy at room temperature before starting to ensure proper fermentation.
• The fermentation process takes about 24 hours at around 70°F (21-26°C).
• Store homemade sour cream in the refrigerator and consume within two weeks

This homemade sour cream is thick, tangy, and perfect for topping dishes or baking.