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How to make Sour Cream - All you need is 3 ingredients and a jar, that's it!

How to Make Sour Cream (Bold Baking Basics)

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Hi Bold Bakers!

Dairy is a really important ingredient when it comes to baking. It serves many purposes like replacing eggs, makes richer cakes and because it contains acid it tenderizes the gluten so it yields incredibly soft cakes. That’s why it’s important for me to show you How to Make Sour Cream.

Bold Bakers have been asking me about Homemade Sour Cream for quite some time. Whether it’s because it’s unavailable in your region, or maybe you’re looking for an inexpensive way to get it, here it is! And it’s so simple. You will be happy to know you just need 3 ingredients and a jar, that’s it.

Squeeze your lemon into the heavy cream first, and stir it well. Then add the whole milk and leave it covered on the countertop overnight. Make sure to use a breathable cloth (no lids or plastic wrap), as your sour cream will have a more fragrant flavor with exposure to the air. And that’s it!

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In the morning, put it in the fridge and make sure to use it within two weeks. The consistency of your homemade sour cream might be slightly looser than something store bought, but it will provide all the same flavor and moisture to your baking.

Because there are no artificial thickeners, your homemade sour cream may be thinner than commercial brands you may be used to. Have no fear, it’s fine. I’ve gotten used to the consistency and like it better since it blends in recipes so well.

Leave out at room temp in your kitchen. Label it. After 24 hours stir (show separated) and store in the fridge.  Keep for 2 weeks in fridge.

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Make basic ingredients yourself and get more Bold Baking Basics.

4.9 from 8 reviews
How to Make Sour Cream
Serves: 2 cups
  • 1 cup (8oz / 240g) heavy cream
  • 2 teaspoon lemon juice ( or white vinegar)
  • ¼ cup (2oz / 60g) milk
  1. In a jar, mix the cream and lemon juice (vinegar) together, then pour in the milk. Screw a lid on tightly and shake well.
  2. Remove the lid and put a clean piece of kitchen paper over the jar and secure it with a rubber band.
  3. Leave it on the counter overnight (up to 24 hours) for it to set up.
  4. After 24 hours it should be quite firm. Give it a stir and cover it with a jar lid. It will keep in the refrigerator for 2 week or so, if it lasts that long!
  5. Note: Because there are no artificial thickeners, your homemade sour cream may be thinner than commercial brands you may be used to. Have no fear, it’s fine. I’ve gotten use to the consistency and like it better since it blends in recipes so well.



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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Amy on January 8, 2018 at 2:45 pm

    I just love all of your recipes! Every single thing I’ve tried from your website has turned out delicious. I truly appreciate all of the homemade recipes for staple items as well.

    • Gemma Stafford on January 8, 2018 at 5:18 pm

      Thank you so much Amy.I really an delighted to hear that and glad you are having success.

      I research recipes a lot before sharing them to make sure they are the very best.

      Gemma 🙂

  2. Cathy on November 22, 2017 at 11:57 am

    I have made the sour cream twice this last week and neither one of them set. The first batch I made was perfect but this last two have not. I am baffled. Do you have any suggestions or thoughts as to why this happened? Does the milk and cream need to be at room temp? TIA

    • Gemma Stafford on November 22, 2017 at 1:19 pm

      Hi Cathy,
      The issue may be the cream! The temperature will not matter as it will adjust to the room temperature. The cream matters, if it is not fresh dairy cream it will not thicken. A UHT cream will not do this for you, and manufactured creams will not work either. this is a type of curd, milk/cream which is not fresh will have difficulty. i hope you manage to resolve this one!
      Gemma 🙂

  3. Phrecellia Nanarakam on October 31, 2017 at 6:25 pm

    Hi Gemma! I need just 1 cup of sour cream. Can I half the recipe beause your recipe is for 2 cups? I enjoy watching your videos and I hope you can come forward to make baked cheesecake. 🙂

    • Gemma Stafford on November 2, 2017 at 5:01 am

      Hi there,
      Yes, but that is really a very small quantity, be careful to adjust all of the recipe,
      Gemma 🙂

  4. Funky on October 20, 2017 at 2:33 pm

    Hi Gemma,

    I was asking if I could use DVS cultured plain yogurt instead of whipping cream.

    Thanks again.

    • Gemma Stafford on October 20, 2017 at 5:43 pm


      hum, yes you could try. Some people use yogurt to make sour cream.

  5. Tim Shirley on September 24, 2017 at 2:25 pm

    For a thicker version, more similar to the store-bought stuff, why not just leave out the milk? Does it really need to be there? (Cool site by the way!)

    • Gemma Stafford on September 24, 2017 at 9:03 pm

      Hi Tim,

      so that is a great question and I think you are right. 100% will work and give you a super thick sour cream.

      P.S glad you like my site 🙂


      • Funky on October 18, 2017 at 5:47 am


        Gemma, please can I use UHT whipping cream?

        Does the whipping cream has to be chilled?

        I can use UHT full milk?

        Again, each time I tried to open your site, am directed to your WordPress login page.


        • Gemma Stafford on October 18, 2017 at 9:41 pm


          Did you share this with me on Facebook already? Unfortunately you can’t use UHT as it will not separate.

          Hope this helps,

          • Funky on October 19, 2017 at 2:49 pm

            Thanks Gemma but I didn’t share it. Again, can I use plain yogurt that is DVS cultured instead?

          • Gemma Stafford on October 20, 2017 at 1:49 am

            Hi there,
            I think I have lost the thread here! Are you still trying to make this with powdered milk, and manufactured whipping cream?
            Manufactured whipping cream is a blend of milk powder and milk fats, and is not cream in the true sense of fresh cream.
            I cannot find what you want to use the yogurt for! Sorry, I am getting confused.
            Gemma 🙂

  6. Chinky on September 15, 2017 at 7:59 am

    Hi Gemma!

    I LOVE your recipes! And love that you really make some ingredients within reach for everyone no matter where they are, and for those who love to eat but on a strict budget. This is such a great help! My question is, is it safe to leave out the sour cream, not refrigerate it, for 24 hours when temps could reach to 32C to 37C? It could get really hot and humid in the Philippines, and the temp can fluctuate. It can be warm in the morning, hot in the afternoon then a little cool, if it rains then it gets hot and humid again if the rain does not push through till the evening. Thanks so much for all that you do and GOD BLESS YOU! ☺️

    • Gemma Stafford on September 16, 2017 at 11:29 am

      Hi there,
      it is so difficult for us to imagine what it is like to live without refrigeration, we are spoiled, truly.
      I think it is really important to keep any dairy product chilled. harmful pathogens can form in fresh dairy foods left out in a warm temperature for a period of 24 hours. Food hygiene is really important, if we are not to be sick. dairy foods are particularly vulnerable to spoiling, so do not take ant chances.
      So, no, I would not risk it. I know this is not much comfort, but safety first,
      Gemma 🙂

  7. Mielpommebdx on August 13, 2017 at 6:06 am

    Hi Gemma,
    Along with homemade sour cream, I would literally love the ranch dressing recipe, would you be kind to YouTube yours?
    Great thanks in advance

    • Gemma Stafford on August 13, 2017 at 10:47 am

      Hi There,
      Yes, ranch dressing is a lovely thing! I wil ladd this to my list, thank you for that suggestion, it is interesting!
      Gemma 🙂

      • Stéphanie Saccharin on August 17, 2017 at 11:08 am

        Thank you so much Gemma, I’m a huge fan of this dressing, I would love to taste it again! I’m in France and the choice is either cesar or bluecheese dressing 😕 how frustrating!

        So far I’ve enjoyed your blueberry muffin mug cake, it was delicious. Instead of milk I poured butter milk (home made following your recipe) the batter was much smoother and instead of white sugar, I added coco sugar which gave it a golden caramel color, and my veggie oil was coconut too.
        Next one I’ll try with mirabelles (small sugary golden plums) season has just started!
        Have a nice day/afternoon/eveving according to where you are 😉

        • Gemma Stafford on August 18, 2017 at 1:40 am

          Hi Stephanie,
          how lovely to live in France, with all of the fabulous food and produce, you are lucky. Mirabelles are found in other places, but not known by this lovely name.
          Thank you for telling us how you adjusted the recipes too, it is inspiring for others. Good that you are with us,
          Gemma 🙂

  8. Fuzzy mbrk on August 4, 2017 at 6:04 pm

    Hi gemma .! Thanks for sharing this recepie it was such a life saver.! The only thing i really need to know is can i not wait for 24 hours cuz i need it as fast as possible . What can i do.?

    • Gemma Stafford on August 5, 2017 at 1:49 am

      Hi there,
      It is possible to sour cream with citric acid, vinegar, or lemon juice for a quick fix. It is not the same but it will work for some things. A tablespoon in 1/2 pint of cream will do it. Citric acid needs to be dissolved before use.
      Gemma 🙂

  9. Funky on July 28, 2017 at 6:36 am

    Hi Gemma,

    Thanks for the video. Please, I have got little issue preparing the sour cream. The whipping cream and full cream milk are both in power form as per what is available in my country . I followed the procedure for making whipping from the instructions given by the manufacturer (by adding cold water to the powder) and added water to the powdered milk as well to transform it to liquid to make sour cream but it didn’t come out as expected, after I followed your procedure.

    • Gemma Stafford on July 29, 2017 at 3:57 am

      Hi there,
      I never use a powdered cream and rarely a powdered milk. The processing of this product denatures it, and it is not the same thing as fresh dairy cream/milk.
      I really do not know if it will be successful as a soured cream, i think it will need a lot more acid, and then it will become vinegary. So! I think I would need to do some research into this before I could offer you advice. The manufacturer of your powdered cream may be able to help!
      Sorry, this is the best I can do,
      Gemma 🙂

  10. Moiselys on July 26, 2017 at 8:06 pm

    Hi Gemma. Greetings from Venezuela and excuses for my bad english. Can I do this recipe with the cream separated from fresh raw cow’s milk? Where I live is really hard and expensive to find heavy cream but I can obtain fresh milk directly from the cow…so I wonder if I can use the cream from that source to make sour cream

    • Gemma Stafford on July 27, 2017 at 1:17 pm

      Hi there,
      Yes, you certainly may! this is the best of cream, I wish I could get this!
      I am jealous,
      Gemma 🙂

  11. Gareth J Hall on July 13, 2017 at 9:57 pm

    This was so easy and tasted great. Thank you, Gemma.

    • Gemma Stafford on July 14, 2017 at 1:51 am

      That is great Gareth, thank you for being in touch,
      Gemma 🙂

  12. Tacolover on July 7, 2017 at 8:02 am

    Hey hey! I liked your simple video! But there is problem, my country doesn’t have heavy cream. What should I do now? I want to make tacos and one of the main ingridients is sour cream. Could you post a video or link to how to make heavy cream. Thanks.

    • Gemma Stafford on July 8, 2017 at 3:14 am


      Unfortunately the only thing that can make cream is a cow, I can’t show you how to make it.


    • Marie on September 3, 2017 at 12:37 pm

      Mix 2/3 cup whole milk with 1/3 cup melted butter and stir….that should work to make heavy cream

      • Gemma Stafford on September 4, 2017 at 1:50 am

        Hi Marie,
        I did get this tip from a follower here before, though I have not tried it yet. ‘you can microwave full cream milk for 2 mins, add clarified butter. Microwave for another 2 mins. Take out and blend it, then pop it in the fridge for 2 hrs before whipping’.
        This is the response from a follower on this whipping cream question, it is worth trying, this is a traditional method in India as far as I know!
        So, thank you, it is all a learning!
        Gemma 🙂

        • Tina on October 8, 2017 at 11:41 pm

          Tacolover – do you have access to plain yoghurt? I just use that on tacos instead, because any type of cream is also hard to get where I live.

          • Gemma Stafford on October 9, 2017 at 1:16 am

            Thanks for your help Tina,
            Gemma 🙂

  13. Tammy on June 30, 2017 at 4:08 pm

    I cannot wait to try this. I’m so tired of the gelatinous snot they pass off as sour cream anymore ? I don’t buy sour cream often but each time I do I swear they use more thickeners and it’s just not sour cream anymore. Thank you for sharing this easy looking recipe.

    • Gemma Stafford on July 1, 2017 at 12:41 pm

      Thank you Tammy, I hope this works for you,
      Gemma 🙂

  14. Sarah on June 23, 2017 at 11:27 am

    Hello Gemma! I love all your recipes and I have done a couple of them.
    Can i use your home made whipping cream for this recipe?? “The one where you turned the milk into whipping cream”
    Can i make heavy cream at home?? We do not have heavy cream in here!
    Thank you

    • Gemma Stafford on June 23, 2017 at 11:59 am

      great question. Unfortunately you can’t use that cream for making sour cream. You need a fresh, real cream 🙂

      Hope this helps.

  15. Calvin Marione on June 12, 2017 at 7:51 am

    Hello Gemma! Can I use all milk only for this recipe? If not, can I use all-purpose cream? Also, how many cups does this recipe yield? Lastly, can I use calamansi or other citric fruits to sour the cream? Sorry if I have lots of questions. Thanks in advance. Love your recipes so much!

    • Gemma Stafford on June 12, 2017 at 2:55 pm

      unfortunately you can use just milk but you can use all purpose cream. the recipe yields a little under 2 cups.

      I’m not sure about calamansi, I would stick to lemon juice or vinegar.

      Hope this helps,

  16. Melissa on June 8, 2017 at 6:49 am

    Hi there gem! Can i replace the milk with cream? So i use all cream. Will it work? And can i use this sour cream for cheesecake? Thanks a lot gemma!

    • Gemma Stafford on June 8, 2017 at 8:01 am

      Hi Melissa,

      yes you can use all cream. Sour cream isn’t stiff enough to replace it with cream cheese in your cheese cake, however you can use it to replace the cream in a cheesecake. :).

      Hope this helps,

  17. Jokha on June 8, 2017 at 1:24 am

    hi Gemma
    i love your videos but i am in a country were i can get whipping cream powder can i use that please answer

    • Gemma Stafford on June 8, 2017 at 8:05 am

      Unfortunately I don’t think that would work.

      I’m really delighted you like my recipes 🙂

  18. Sadaf hirani on June 5, 2017 at 3:05 am

    Just tried your recipe its so simple and easy hopefully by morning I have yummy sour cream
    God bless you

    • Gemma Stafford on June 5, 2017 at 5:19 am

      Great, you will,
      Gemma 🙂

  19. Ann on May 24, 2017 at 9:22 am

    I like to use citric acid. It doesn’t impart a lemon or vinegar flavor and the acidity is consistent as opposed to lemon juice. I made some yesterday from organic heavy whipping cream only, no milk (the whipping cream was on sale so I bought some just for making sour cream…$1.25 for a pint!). It set up perfectly after being on the counter (near the warm stove) for 6 hours and then into the fridge. The consistency is like store-bought sour cream, nice and thick. Had to make myself not eat it by the spoonful! Lol! I’ve used half and half and canned evaporated milk before. The evaporated milk was the thinnest but tasted fine with the consistency somewhat like Mexican crema. I always keep cans of evaporated milk in the pantry. I’m not a baker or a milk drinker so milk tends to spoil before I get to use it up. The evaporated milk works great in a pinch when I have that rare cup of coffee or when I feel like having milk in my tea. It’s also good in soups, etc.

    Thanks for this post! People need to make more stuff from scratch! It’s fun!

    • Gemma Stafford on May 25, 2017 at 3:51 am

      Hi Ann,
      I am really loving the great input we are getting here on the website from other cooks. It really inspires other bold bakers, to experiment, and to keep at it.
      Such a great idea, which reminds me of home! citric acid is an essential ingredient in Elder flower Cordial, which should be made about now in Ireland, I hope my Mum is listening!
      Many thanks,
      Gemma 🙂

  20. hi on May 5, 2017 at 2:50 am

    can i use 25% fresh cream?

    • Gemma Stafford on May 5, 2017 at 3:06 am

      Hi there, yes, I do believe you can, do try it,
      Gemma 🙂

  21. Denise F. on April 22, 2017 at 7:51 pm

    EXCELLENT recipe! I had heavy whipping cream on hand and googled “sour cream from whipping cream” and was led to this site. I make my own cultured buttermilk and occasionally homemade yogurt so I was confident the recipe would work after watching the video. I used heavy whipping cream, 2% milk & white vinegar, combined in canning jar with a paper towel held on by the canning jar ring and set on the counter for less than 24 hours–about 18 hours. Results, perfectly thick sour ream. I don’t always have cream in the refrigerator, but when I do, I never want to waste it. This will be my go to recipe to use leftover whipping cream from now own. Thanks!

    • Gemma Stafford on April 23, 2017 at 2:18 am

      Hi Denise,
      YEA! win win, I hate waste too, and cream is one of the things that can be wasted, as it has such a short shelf life. well done you, thank you for this description of your process, it is always helpful to others,
      Gemma 🙂

  22. ambitachenai on April 7, 2017 at 4:11 am

    Hi Gemma,

    The sour cream did not split into cream and water after 24 hours. What do you think went wrong?

    • Gemma Stafford on April 9, 2017 at 9:20 pm

      huh, was there enough acid?

      Is it still thick? do you think you can still use it?

  23. Glen Mroz on February 24, 2017 at 5:22 pm

    What can I do if I don’t have 24 hours to let it sit?

    • Gemma Stafford on February 26, 2017 at 7:32 am

      Haha! you can sour a natural fresh cream in a hurry by adding some vinegar or lemon juice, salt and pepper.
      This will sour in about 20 mins. It is not quite the same as the longer process, and if you use too much acid you will get a curd! softly softly,
      Gemma 🙂

  24. Hannat Mogaji on February 5, 2017 at 1:51 pm

    Hi Gemma…you’re one amazing woman!….your recipes look so delicious although i haven’t tried anyone yet.u..thank you for taking your time to share your knowledge and research too
    I wanted to request that you please mention the quantities of what you use in your videos…thank you

    • Gemma Stafford on February 6, 2017 at 1:10 am

      Hi there Hannat,
      There is a rule for video, keep it full of content, keep it sharp, make it interesting! This is what we try to do. Here on my website I give more than recipes, I also give background, context if you will, and allow the saving of recipes, and printing too. Telling ingredients in a video is heavy handed and actually boring! I can get more recipes in if I keep it to what I am doing. So that is the explanation. You can actually watch the videos here on the website too, then everything is in one place,
      Thank you for being in touch,
      Gemma 🙂

  25. Shereen Hesham on January 15, 2017 at 7:14 am

    Hi gemma,
    Just start watching your videos and they are amazing just like you .
    I want to ask you is this cream you always use the same one you turn it from milk in another video??

    • Gemma Stafford on January 15, 2017 at 11:07 am

      Hi there,
      Fresh cream cannot be made by me, or anyone else.
      This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 35% – 49.4% (Heavy) fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe. In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
      This is the question I get asked most often. The one I make is really a set cream, more like a fake/alternative than the real thing, it is not right for every recipe. Sour cream requires fresh cream to start off with,
      Gemma 🙂

  26. jana cu on January 2, 2017 at 8:04 am

    Hi, in what of your recipes can I use this sour cream? Thanks

    • Gemma Stafford on January 2, 2017 at 9:30 pm

      Hi Jana,

      You can use it in any recipe where I use buttermilk or yogurt in cakes. Check out my


  27. Rubén on December 17, 2016 at 12:24 pm

    It worked great! Thank you very much for your recipe. I’m from Spain, and sour cream is rarely found (neither used) here. When you finally find it, it’s really expensive.

    I loved the texture, much more creamy than the commercial ones!

    • Gemma Stafford on December 18, 2016 at 2:36 am

      YEA! that is great Ruben, I am happy to hear this, it is what I hope for with the basics series,
      Gemma 🙂

  28. Kylie Roberts on December 15, 2016 at 11:29 pm

    Gemma is there anything you cannot do? Super woman has nothing on you! This recipe is great. I love making these bold basics. Takes me to a time where life was more homely and to a time I wish I was born in.

    • Gemma Stafford on December 16, 2016 at 2:27 am

      Hi Kylie,
      To hear my Mum it seems as though these were simpler times! but we can choose I suppose how to live our lives, quite often in the past the choices were more limited. I am happy to have you with us here in 2016/2017. I hope you have a happy Christmas, and a wonderful New Year!
      Gemma 🙂

      • Kylie Roberts on December 16, 2016 at 11:45 am

        Thanks Gemma Merry Christmas to you guys too. My husband and I are loyal followers of you’re YouTube channel. It was time I joined your BBB community 🙂

  29. Radhika on November 14, 2016 at 11:03 pm

    Hi Gemma,

    I live in Bombay where the average temp is around 25 to 30 degree C. What is the min. Temp you would advice for leaving the sour cream out over night? Would leaving it in the microwave with the door slightly ajar be a good option?

    Thanks in adv. ☺️

    • Gemma Stafford on November 15, 2016 at 3:37 am

      Hi there,
      i think this will be fine for you. 30c is equivalent to 86F- this will be good up to 90F. If you do it through the day it may be easier to keep an eye on it.
      Gemma 🙂

  30. Ayu on October 23, 2016 at 8:56 pm

    Hi Gemma, your Bold Baking recipe are really helpful and inspire especially your Basic Bold Baking recipe. Although I can easily find the ingredients in a store but I love anything homemade. You’re great. I think you can show us how to make chocolate sprinkles

    • Gemma Stafford on October 24, 2016 at 1:56 am

      Hi Ayu, thank you for your kind words, I will add this suggestion to my list,
      Gemma 🙂

  31. liping on October 12, 2016 at 4:10 am

    Thank you the recipe. I follow and made. It is very beautiful sour cream. Only one thing i am not satisfied, it tastes a little bitter, not sour.

    • Gemma Stafford on October 13, 2016 at 1:35 am

      I am sorry that you do not like this recipe, it is sour cream! 🙂

  32. Robin on October 7, 2016 at 12:24 pm

    You’re a genius, Gemma! Thank you for all you share! You’re the best!

    • Gemma Stafford on October 8, 2016 at 3:10 am

      Ah now Robin, maybe not a genius! but I am flattered, thank you 🙂

  33. Barbara Voigt on October 4, 2016 at 5:46 am

    You and Kevin make a nice team. Is he also from Ireland?
    I have enjoyed recipe web sites for years but never have
    any shown substitutes or how to how to make so I commend
    you. Also recipes for senior citizens and amounts like the Mugs
    fit into our meals as we don’t have a large amount of leftovers to
    either spoil in fridge or have to thrown out. Keep smiling (you must
    have had orthodontic work earlier) being as your teeth are so straight
    and pretty… I worked in Dentistry for years so naturally notice this ha ha.
    Thanks again for all recipes and hope to fit them all into my meals.
    You are so inspiring so keep up the good work. Kevin is good also. giggle


    • Gemma Stafford on October 5, 2016 at 3:18 am

      Hi Barbara,
      thank you for being in touch. My husband Kevin is American, from California, though his ancestry is of course mixed, so Irish, Italian, Austrian all in the last 100 years or so!
      Ha ha! My Mum would say the orthodontic money was wasted as I did not retain them as I should! however we are blessed with good teeth in our family.
      I am happy to have you with us, and that you are finding the recipes useful. stay tuned for lots more,
      Gemma 🙂

      • Kathy Niesen on October 6, 2016 at 8:30 pm

        Hello, I am wondering if you can use Almond Milk in place of real milk for the Homemade recipes such as Sour Cream, Butter or Yogurt. I know that the Sour cream uses milk but I don’t remember if the others do. So will Almond Milk work as a substitute or not? Thankyou for sharing your recipes with all of us. May you be blessed with many more to share.

        • Gemma Stafford on October 7, 2016 at 8:45 am

          hi Kathy,
          NO! The souring of the cream, or milk depends on it being a fresh dairy milk! nut milks, or any plant based milk will not sour.
          Butter is the fat of fresh dairy cream, this is not in any other milk.
          Join me LIVE streaming on YouTube next Thursday (13th) for our 1 Million Celebration at our usuall time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers

  34. Ann on October 4, 2016 at 5:16 am

    Hi Gemma, amazing bold baking basics! Love each one of them! Could you show us how to make peanut butter?

    • Gemma Stafford on October 5, 2016 at 3:19 am

      Hi Ann,
      Peanut butter on the way, and it is delicious!
      Gemma 🙂

      • Ann on October 5, 2016 at 7:18 am

        So yumm….I know …and now that you’ve told it’s on the way I’m waiting…… Countdown begins in 10 9 8…

        • Gemma Stafford on October 7, 2016 at 12:27 pm

          Ha ha Ann!
          Join me LIVE streaming on YouTube next Thursday (13th) for our 1 Million Celebration at our usuall time (8:30am Pacific Time) . There will be A HUGE giveaway and an exclusive Mug Recipe. #1MMBoldBakers – Gemma 🙂

  35. Bel on October 3, 2016 at 8:58 pm

    Hey Gemma 😉
    Just wondering, can u use your home made cream from this recipe? Or does it need to b store bought?

    • Gemma Stafford on October 4, 2016 at 12:45 am

      Hi Bel, it needs to be cream! the substitute is a substitute, it is not cream. So fresh dairy cream, 35% fat content or above is good. This will be from the chill cabinet in your store or dairy, Gemma 🙂

  36. Rizwana on October 3, 2016 at 7:52 pm

    How can we use sour cream?

    • Gemma Stafford on October 4, 2016 at 12:50 am

      hi there, this is used in all sorts of ways, in baked potato, tacos, added to cake batters! It is not necessarily common everywhere, but those who like it love it! 🙂

  37. Elizabeth on October 3, 2016 at 5:16 pm

    In the related videos what is the video it’s round and has chocolate and sprinkles on it thanks

    • Gemma Stafford on October 4, 2016 at 12:52 am

      This is my best ever chocolate cake, find it here (http://www:) Gemma 🙂

  38. ShannonRae on October 3, 2016 at 2:48 pm

    Omg. Can’t wait to try this! Does the milk have to be full fat?? And what size jar is good to use?
    Thanks Gemma! ?

    • Gemma Stafford on October 4, 2016 at 12:54 am

      hi Shannon,
      Full fat milk is best! you can sour any real dairy milk, but it will be thinner. Use a jar big enough to accommodate it, with a bit of room for movement, about 2 inches at the top, Gemma 🙂

  39. Annette Baron on October 3, 2016 at 12:51 pm

    Hi Gemma, Enioy the recipes and tips also having them ready to print too.
    What more can we ask for. Take Care Annette from Alberta Canada.

    • Gemma Stafford on October 4, 2016 at 12:57 am

      Thank you Annette for being with us, Gemma 🙂

  40. Olivia Thomas on October 3, 2016 at 9:00 am

    Hi Gemma

    Is double cream or whipping cream the UK equivalent to US ‘ heavy’ cream?



    • Gemma Stafford on October 4, 2016 at 1:17 am

      Hi Olivia,
      Yes it is! If you read the label on cream in the UK you will find that the fat content changes according to the description. You need 35% minimum for this to be useful for you, it will thicken up nicely. 49.4% is about the max for any cream, I tend to look for this as I like richness. Gemma 🙂

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