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A bowl of homemade sour cream on a table, whipped and ready to be used.
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5 from 1 vote

How to Make Sour Cream

This homemade sour cream recipe is creamy, rich, and so easy to make with just 4 simple ingredients. Once you try making sour cream at home, you’ll never want to go back to the store-bought stuff again!
Prep Time5 minutes
1 day 8 hours
Total Time1 day 8 hours 5 minutes
Course: Condiment
Servings: 15
Calories: 112kcal
Author: Farrukh Aziz

Ingredients

  • 2 cups unsweetened heavy cream
  • 2 tablespoons Greek yogurt or full-fat plain yogurt - at room temperature
  • ¼ cup whole milk at room tempertature or slightly warm
  • 2 teaspoons vinegar
US Customary - Metric

Instructions

  • Pour 2 cups unsweetened heavy cream into a pan and cook on low heat until just warm, stirring a few times. Put your finger to touch the cream, you should feel the warmth (temperature should not be beyond 40℃). The cream should not be hot.
  • Switch off the heat, remove the pan, and pour the warm cream into a clean non-reactive glass container or mason jar.
  • In a bowl, combine 2 tablespoons Greek yogurt, ¼ cup whole milk, and 2 teaspoons vinegar.
  • Add the yogurt mixture to the warm cream and mix.
  • Cover the bowl (or jar) with muslin cloth, cheesecloth, or paper towel, and tie a twine around it to seal or secure with a rubber band. Note: do not cover with a lid, it is important to allow the air flow.
  • Leave it in a warm spot for 24 hours. You can also leave it at the counter, but the warmer the place, the better. You can also place it in the oven (do not switch on the oven).
  • After 24 hours, remove the cheesecloth or paper towel. Now, cover the container with a lid and place it in the fridge for 12 hours. Refrigeration further thickens the cream.
  • Thick and creamy sour cream is ready to use. Stir and use as desired. Refrigerate it for 2 weeks.

Notes

  1. Use full-fat ingredients, go for cream that’s 35% fat or higher
  2. Cream should be warm, not hot. Aim for “comfortably warm to the touch", and if using a cooking thermometer, aim for  40°C or 104°F.
  3. Pick the right yogurt with live probiotics and no added sugar.
  4. Use a non-reactive container, such as glass or ceramic
  5. For an extra tangy sour cream,  let it ferment an additional 6–8 hours for a sharper taste.
  6. For an ultra-thick, luxurious sour cream, line a sieve with cheesecloth, place it over a bowl, and let it drain in the fridge for 12–24 hours.
  7. Store it in an airtight container in the refrigerator for up to 2 weeks.
 

Nutrition

Calories: 112kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 11mg | Potassium: 39mg | Sugar: 1g | Vitamin A: 473IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 0.03mg