This Homemade Sour Cream Recipe has two ingredients and only takes a couple of minutes to prep. It’s foolproof, creamy, and great if you prefer to have control over what ingredients go into your food.
Have you ever needed sour cream and discovered you were out? I sure have, and I was so excited that there is a simple way to make your own sour cream with two very basic ingredients.
There is a slight difference between this homemade sour cream and what you buy in the dairy section. Store-bought sour cream is cultured with specific strains of lactic acid bacteria. Commercial producers also add natural stabilizers for consistency and shelf life.
The kind of sour cream we’re making here is called acidified sour cream, and it couldn’t be easier! It doesn’t need fermenting. Instead, we’ll use vinegar, allow it to rest on the counter for 4 hours, then sit in the refrigerator for at least 6 hours. So while it is very easy to make, you need to plan ahead so it has enough time to thicken.
Homemade Sour Cream Variations
For extra tangy sour cream, you can use lemon juice instead of vinegar, or add a third tablespoon of vinegar.
Tips for Success
It’s very important that the vinegar gets mixed throughout all of the cream. If any cream is left untouched by the acid, it won’t thicken properly and will leave the sour cream runny. It will still taste good, but the texture will be thinner.
Homemade Sour Cream Recipe
Homemade acidified sour cream made with heavy cream and vinegar. Ready in 10 hours with just 2 minutes of active prep time.
Ingredients:
- 2 cups heavy cream
- 2 tablespoons white vinegar or lemon juice
Tools:
- Mason jar with lid or a sealable container
Directions:
1. Pour the heavy cream into a sealable jar or container.
2. Add the vinegar (or lemon juice) and stir gently, making sure the vinegar is thoroughly mixed throughout the cream.
3. Cover and allow the mixture to sit at room temperature for 4 hours, then place it in the refrigerator overnight before using.
How to Store Leftover Homemade Sour Cream
Store homemade sour cream in an airtight container in the refrigerator for up to 1 week. Do not freeze.
Recipes that Use Sour Cream
Since you only have a week to use up homemade sour cream, here are some recipes that call for sour cream. I have listed them from the recipes that use the most sour cream to the least.
Homemade Sour Cream and Onion Crackers Recipe – Uses 1½ cups sour cream in the dough.
Sour Cream Banana Bread Recipe – Uses 1 cup of sour cream in the batter for extra moisture and tang.
Brown Sugar Pecan Coffee Cake Recipe with Chai Spices – Uses 1 cup sour cream in the batter.
Jalapeno Popper Chicken Casserole Recipe – Uses 1 cup sour cream in the creamy filling.
Jalapeno Popper Casserole Recipe with Tater Tots – Uses 1 cup sour cream in the filling.
Homemade Buttermilk Ranch Salad Dressing Recipe – Uses ¾ cup sour cream as the base.
Chili Lime Chicken with Sour Cream Sauce Recipe – Uses ½ cup sour cream in the sauce.
5 Cheese Stove-Top Macaroni and Cheese Recipe – Uses 1/2 cup sour cream.
Pulled Pork Nachos Recipe – Lists ½ cup sour cream as a topping ingredient.
Southwest Shrimp Salad with Spicy Honey-Lime Dressing – Uses ¼ cup sour cream in the dressing.
Jalapeno Popper Stuffed Spaghetti Squash – Uses ¼ cup sour cream in the filling.
Printable Recipe for Homemade Sour Cream
Homemade Sour Cream Recipe
Equipment
- Mason jar with lid or a sealable container
Ingredients
- 2 cups heavy cream
- 2 tablespoons white vinegar or lemon juice
Instructions
- Pour the heavy cream into a sealable jar or container.
- Add the vinegar (or lemon juice) and stir gently, making sure the vinegar is thoroughly mixed throughout the cream.
- Cover and allow the mixture to sit at room temperature for 4 hours, then place it in the refrigerator overnight before using.
Notes
Nutrition
More Homemade Recipes
Buttermilk Ranch Salad Dressing
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