Bold Baking Basics, Homemade Ingredients

How to Make Sour Cream

4.4 from 113 votes
Learn How to Make Sour Cream at home with this sour cream recipe and then use it to make your baking even better — or enjoy on its own.
How to make Sour Cream recipe - All you need is 3 ingredients and a jar, that's it!

Hi Bold Bakers!

One of my oldest and most used Bold Baking Basic recipes is Sour Cream! Knowing how to make sour cream is key for both your sweet and savory cooking and baking.

From topping tacos and chili to adding onto your scones and rich chocolate cakes, I use sour cream all the time. I always have some of my easy Homemade Sour Cream in the fridge, so using this simple method means that you too can have your own fresh sour cream on hand. Let me tell you, too: 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.

How to Make Sour Cream

Before I tried this recipe, I actually had no idea how sour cream was made. Well, it turns out the name say’s it all because it’s literally preserved soured cream. Unlike other homemade dairy products, this method for sour cream requires no cooking at all and very little effort. To make my homemade sour cream all you need is a nice clean jar, milk, cream, and fresh lemon juice. Oh, and a little bit of time, because you have to leave it covered on the counter top 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!

After combining all of the ingredients they will do the work for you. The acid in the lemon reacts with the cream, similar to making my Homemade Buttermilk. After a night on the counter, I give the mix a good stir, and BAM, Homemade Sour Cream. The final sour cream is thick, rich, and tangy. There is no difference between this sour cream and the store bought stuff, making it an amazing recipe to have on hand!

How to make Sour Cream, homemade Sour cream, diy sour cream, sour cream recipe, Homemade sour cream recipe, easy sour cream recipe

Why is My Sour Cream Thin?

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. The reason for this is because there are no artificial thickeners that are always added commercial brands of sour cream.

How to Store Sour Cream

Because there is nothing in the sour cream to preserve it, you will want to store it in an airtight container in your fridge. That said, it will last for a good 2 weeks! This rarely lasts that long for me so sometimes I even double down and make a larger batch.

How to Use Sour Cream in Baking

Dairy is a really important ingredient when it comes to baking. It serves many purposes like replacing eggs, making richer cakes, and because it contains acid it tenderizes the gluten so it yields incredibly soft cakes too. This Sour Cream recipe can be used in the place of buttermilk, or even yogurt. One of my favorite ways to use it in my baking is in my Chocolate Bundt Cake. In this case, my sour cream makes all the difference, adding a very distinct richness and moist texture.

[ If you like making your own ingredients at home you’ll love my recipe for How to Make Yogurt! ]

How to make Sour Cream, homemade Sour cream, diy sour cream, sour cream recipe, Homemade sour cream recipe, easy sour cream recipe

Make basic ingredients yourself and get more Bold Baking Basics including:

And don’t forget to follow Bigger Bolder Baking on Pinterest.com!


Watch The Recipe Video!

Gemma's How to Make Sour Cream

4.4 from 113 votes
Learn How to Make Sour Cream at home and then use it to make your baking even better or enjoy it on its own.
Author: DIY Natural
Servings: 2 cups
Learn How to Make Sour Cream at home and then use it to make your baking even better or enjoy it on its own.
Author: DIY Natural
Servings: 2 cups

Ingredients

  • 1 cup (8oz / 240g) heavy cream
  • 2 teaspoon lemon juice (or white vinegar)
  • ¼ cup (2oz / 60g) milk

Instructions

  • In a jar, mix the cream and lemon juice (or vinegar) together, then pour in the milk. Screw a lid on tightly and shake well.
  • Remove the lid and put a clean piece of kitchen paper over the jar and secure it with a rubber band.
  • Leave it on the counter overnight (up to 24 hours) for it to set up.
  • 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 weeks or so if it lasts that long!
  • 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 used to the consistency and like it better since it blends in recipes so well.

 

Submit your own photos of this recipe

7 Images

McC_T65

Gracie08

dorclem

Stef_ong2000

Molliebean

Molliebean

428
Comments & Reviews

avatar

newest oldest most useful
Darius
Guest
Darius
10 days ago

Tellement heureux

C
Member
C
16 days ago

Hi Gemma, thanks for this recipe. May I know if this can be used on cheesecake recipes? Regards.

Lesia
Guest
Lesia
23 days ago

Can i make a dairy free version of this? I’m allergic to milk.

Gulnara
Guest
Gulnara
30 days ago

At what temperature should it be left out? I ask due to the humidity. The room temp if left out is roughly 26 degrees. Does that play a part?

Julie Courtney
Guest
Julie Courtney
1 month ago

Hello Gemma,

I’m trying to reduce my waste by learning to make yogurt and sour cream. I get whole organic milk (and also half and half) in returnable glass jars. However, whipping cream comes in a (now non-recyclable carton). The milk has cream on top (usually a tablespoon or two). Is there a way to make sour cream using a combination of this, the whole milk, and half and half?

Rafia
Guest
1 month ago

hey! i made some sour cream just as your recipe suggests but it’s been 12hrs since i left it out on the counter and it’s still not separated :/ is that normal to happen?

Kristine
Guest
Kristine
2 months ago

Hi Gemma,
What milk did you use? Can I use full cream or fresh milk?

Z
Guest
Z
2 months ago

Hi Gemma. Can I use whipping cream?

Meredith
Guest
Meredith
2 months ago

I don’t have heavy cream here in Ethiopia. Can I just use whole milk?

Barbara
Guest
Barbara
2 months ago

Gemma, may I ask the purpose of adding the 2 ounces of milk to the cream and lemon juice? Does it help it in some way? I ask because of people saying their’s was thin. I made mine with just the cream and lemon juice, but I’m wondering if I should add the milk?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford