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Homemade Cultured Sour Cream

Sour cream is a staple in many cuisines, prized for its tangy flavor and creamy texture. This homemade version is simple to prepare and yields a rich, velvety consistency perfect for baking, cooking, or topping dishes. Unlike store-bought varieties, this sour cream is free from additives and preservatives, allowing you to control the flavor and quality. The fermentation process gives it a distinctive tang, making it an excellent addition to dips, dressings, and even desserts. Whether you're looking for a fresher alternative or simply enjoy the art of homemade dairy products, this recipe is a must-try. With just a few ingredients and minimal effort, you can create a batch of sour cream that rivals any commercial version.

Egg-Free | Gluten-Free | Halal | Kosher | Nut-Free | Shellfish-Free | Soy-Free | Vegetarian | Sauce | Mixing Bowl | Whisk | Heavy Cream | Lemon Juice | Milk | Yogurt | Fermenting | Whisking | Hands-Off | Make-Ahead | Overnight
Time to complete

Prep

5min

Cook

0 minutes

Wait

24h

Total

24h 5min

Ingredients (Makes 2 cups (480 ml))
  • 1½ cups (360 g) heavy cream
  • 1 tbsp lemon juice or white vinegar
  • ⅓ cup (80 g) whole milk
  • 2 tbsp Greek yogurt or full-fat plain yogurt
Nutrition Information (per 100g)
  • Calories: 220
  • Fat: 22
  • Protein: 2
  • Carbohydrates: 3
  • Fiber: 0
Directions

Preparation

  • 1. Use a large mason jar or a small bowl that can hold more than 2 cups. Cover with a paper towel or cheesecloth and secure with a rubber band or tape to allow airflow.

Mixing Ingredients

  • 2. Combine heavy cream, lemon juice or vinegar, whole milk, and yogurt in the jar or bowl. Whisk thoroughly to ensure a smooth mixture without lumps.

Fermentation

  • 3. Cover the container with cheesecloth or a paper towel, securing it with tape or a rubber band. Leave at room temperature for 24 hours to ferment and develop the sour cream texture.

Finalizing

  • 4. After 24 hours, remove the cover and stir the sour cream. It should be thick and ready to use. Refrigerate for a firmer consistency similar to store-bought sour cream.

Storage

  • 5. Store in an airtight container in the refrigerator for up to 2 weeks. The recipe can be doubled or tripled based on usage needs.
Cookix's Secrets

Alternative Fermentation

  • Instead of yogurt, use buttermilk as a starter culture for a slightly different tang.

Fermentation Tips

  • Ensure the container is not sealed airtight, as airflow is necessary for proper fermentation.

Flavor Enhancements

  • Add a pinch of salt or a dash of garlic powder for a savory twist.

Healthier Variation

  • Use low-fat milk and yogurt for a lighter version with reduced fat content.

Regional Ingredient Substitutions

  • If Greek yogurt is unavailable, use any full-fat plain yogurt with active cultures.

Storage Tips

  • For best results, store in a glass container rather than plastic to maintain freshness.

Usage Tips

  • Use homemade sour cream in baking, dips, dressings, or as a topping for soups and tacos.