Making homemade sour cream is actually quite simple to do.
It only takes a few ingredients and a mixer.
There are plenty of reasons to make sour cream at home.
You could just want to be creative and make your own homemade sour cream without preservatives or you could be out and don’t want to go to the store.
In this house, we are big fans of sour cream.
We add dollops of it to our baked potatoes, atop our chili and of course, we want it on tacos.
What goes in sour cream?
Homemade sour cream includes heavy cream, milk, vinegar, lemon juice, and a dash of salt.
The vinegar and lemon are what sours the milk and gives it that tangy taste. This reaction is similar to making homemade buttermilk.
How to make homemade sour cream
While there are several different methods for making sour cream at home, we prefer the fast method. Add ¾ cup of heavy cream, 3 Tablespoons of whole milk, ½ teaspoon of white vinegar, and ½ teaspoon of lemon juice to a mixing bowl.
Blend with a mixer until soft peaks start to form. Stop the moment that you see the hint of those peaks.
Using a fork, blend in a dash of salt. Transfer the mixture to a container with a lid. Refrigerate your sour cream for at least an hour.
Stir before serving!
How long will homemade sour cream last?
Homemade sour cream will last 5-7 days in the refrigerator. Remember that this is a preservative-free condiment so it won’t keep as long.
We recommend that you store in the back of the fridge where it is coldest.
Why is my homemade sour cream thin?
Homemade sour cream tends to be a bit thinner than store-bought sour cream because it doesn’t have any thickening agents. While it may be a bit runnier, it will be quite tasty.
How To Make Homemade Sour Cream
This is a homemade sour cream recipe that only contains 4 ingredients that you likely have at home.
- ¾ c heavy cream
- 3 T milk
- ½ t white vinegar
- ½ t lemon juice
- pinch of salt
- Add all ingredients except the salt to a mixing bowl.
- Blend with a mixer until soft peaks start to form.
- Using a fork, blend in a dash of salt.
- Transfer the mixture to a container with a lid.
- Refrigerate your sour cream for at least an hour.
- Stir before serving!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 63Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 21mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 1g
Saturday 14th of January 2023
A. The “10 minute” total time doesn’t include the at least 1 hour of rest in the fridge.
B. TOO MANY ADS
Tuesday 17th of January 2023
Hi, Jamie. Thanks for your feedback, it's an important fix! Sorry about the ads. I know they're a pain.
Sunday 25th of December 2022
Thanks, worked great! Saved Christmas and our first try at homeade chili.
Saturday 1st of October 2022
Just made this recipe worked out really good and so easy to make.Thankyou very much.Looking forward to seeing more good ideas and very helpful ways of doing them.
Sunday 2nd of October 2022
Thanks, Lynda! I'm glad it worked so well for you.
Saturday 30th of April 2022
I was hoping making this recipe would save me time from driving to the store. I'm sorry, but this did not turn out. After 20 minutes in the mixer, there was no peaks. I gave up. I will still use in my mashed potatoes, but it was the same consistency as when I put it in the mixer.
Kristi L Broderick
Sunday 24th of July 2022
@Deb, Did you use heavy whipping cream? Mine formed peaks within just a couple of minutes.
Monday 16th of May 2022
Thanks, Deb. We will revisit the method.
Thursday 31st of December 2020
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