Sour Cream
A surprisingly simple homemade sour cream recipe using just two ingredients. Perfect for topping tacos or baked potatoes, this recipe requires about 24-30 hours of hands-off time for culturing and chilling to achieve a thick, tangy result.
For 16 servings
4 steps.
- 1
Step 1
- a.Combine Ingredients
- b.In a spotlessly clean glass jar, pour in the heavy cream.
- c.Add the lemon juice and stir gently with a clean spoon for about 15-20 seconds until just combined. Do not overmix.
- 2
Step 2
- a.Culture at Room Temperature
- b.Cover the jar's opening with a piece of cheesecloth or a coffee filter and secure it with a rubber band. This allows airflow while preventing dust.
- c.Place the jar in a warm, draft-free spot (around 70-75°F / 21-24°C) and let it sit undisturbed for 24 hours.
- d.After 24 hours, the cream should have visibly thickened to a consistency similar to yogurt and smell pleasantly tangy.
- 3
Step 3
- a.Chill to Thicken
- b.Remove the breathable cover and replace it with a tight-fitting lid.
- c.Transfer the jar to the refrigerator and chill for at least 6 hours, or preferably overnight.
- d.The sour cream will thicken considerably more as it chills.
- 4
Step 4
- a.Serve and Store
- b.Once chilled and thick, give the sour cream a final stir to ensure a smooth consistency before serving.
- c.Store in the airtight jar in the refrigerator for up to one week.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use high-quality heavy cream that is pasteurized, not ultra-pasteurized (UHT), as UHT cream can be difficult to culture.
- 2Ensure your jar and spoon are impeccably clean to prevent unwanted bacteria from growing.
- 3The ideal room temperature for culturing is 70-75°F (21-24°C). If your room is cooler, it may take up to 36 hours to thicken.
- 4If the sour cream separates into whey and curds, it has likely over-cultured. It's still safe to eat; try whisking it vigorously to bring it back together.
- 5For a richer, more complex flavor, substitute the lemon juice with 2 tablespoons of active-culture buttermilk.
Adapt it for your goals.
Flavor Infusion
After chilling, stir in fresh herbs like chives or dill, or a pinch of garlic powder for a flavored sour cream dip.
Lower Fat VersionLower Fat Version
You can try this recipe with half-and-half or light cream, but the final product will be much thinner and may not set as well.
Buttermilk CultureButtermilk Culture
For a more traditional flavor profile, replace the lemon juice with 2 tablespoons of store-bought cultured buttermilk. This introduces live cultures for fermentation.
Why this is on our healthy list.
Source of Healthy Fats
Heavy cream is rich in dairy fats, which are a concentrated source of energy and help in the absorption of fat-soluble vitamins like A, D, E, and K.
Potential for Probiotics
The culturing process encourages the growth of beneficial bacteria, similar to yogurt. These probiotics can help support a healthy gut microbiome and improve digestion.
Rich in Calcium
As a dairy product, sour cream provides calcium, which is essential for maintaining strong bones and teeth, as well as proper muscle and nerve function.
Frequently asked questions
One tablespoon of homemade sour cream made with heavy cream contains approximately 50-55 calories, primarily from fat.