Make Your Own Sour Cream
What could be easier? Mix heavy cream and cultured buttermilk or yogurt, let sit for 12-24 hours to thicken into fresh, tangy homemade sour cream.
Servings 1 cups
Ingredients
- 1 cup heavy cream or whipping cream
- 1 tbsp lemon juice
Instructions
- In a clean glass jar or bowl, combine the cream and lemon. Stir gently until just combined.
- Cover the jar/bowl loosely with a lid or cloth. Allow it to sit at room temperature for 12-24 hours, until thickened to your desired consistency. The longer it sits, the thicker and more tangy it will become.
- After culturing for 12-24 hours, give the mixture a gentle stir. The cream should have thickened considerably and taken on a tangy, sour cream flavor.
- Cover tightly and refrigerate. The sour cream will continue to thicken slightly as it chills.
- Use the homemade sour cream within 2 weeks for best freshness and flavor. It makes a great topping for baked potatoes, tacos, chili and can be used in baking too
Notes
- Avoid moving or disturbing the cream too much during the culturing period.
- Culturing at cooler room temps (65-75°F) will take longer but produce a tangier flavor.
- For a thinner consistency, use less cream or dilute finished sour cream with milk.