How to Make Sour Cream: Simple Steps and Solutions
Join me in making easy two-ingredient homemade sour cream and troubleshooting when things don’t quite work. We will learn what to look out for when it doesn’t set up right.
It is so simple, you won’t believe it!
I have always wanted to make sour cream. I use it very often in my cooking and I have tried it once but it was a total failure. This time I researched it longer and I filmed a video about it. You can watch that video to follow the simple instructions Homemade Sour Cream | Potato Bake | Eaton Mess Dessert
Along the way, I made a mistake and together we fixed it! I couldn’t believe just how simple it was! The taste was next level good and the best thing about it all was it is only two ingredients.
Commercial sour creams have some extras in them that really don’t belong there. For example, they use thickeners to make a thicker sour cream. I was expecting a thin almost watery sour cream but I was so delighted that it was not the case!
My mistake meant that I added more acid. As I was trying two different methods I used lemon juice and vinegar. The results were a very thick and creamy sour cream! Go and watch the video linked above to see how I made a simple mistake and how we fixed it.
Some of my favourite ways to use up sour cream are toppings for Baked Potatoes, Nachos, and Loaded Fries!
Other Links and Recipes
If you want to check out the other two recipes we made in the video here they are
The Ultimate Creamy, Garlic, Potato Bake
How to Make Sour Cream: Simple Steps and Solutions
Equipment
- 1 pint jar
Ingredients
- 1 cup cream
- 2-3 tsp lemon juice or white vinegar I honestly couldn't tell the difference between the two.
Instructions
- Add the cream to a clean dry jar
- Add the lemon juice or vinegar
- Place the lid on and give it a good shake to mix the ingredients well
- Take the lid off and cover the jar with some paper towel and secure it in place with a rubber band
- Leave the jar in a cool place out of direct light for 24 hours
- Check the sour cream after around 12 hours and if you think it is still quite liquid add another teaspoon of your chosen acid. Mix it in well and finish the other 12 hours.
- After 24 hours take the paper towel off the jar and give the sour cream a good mix. It should be nice and thick
- Put a lid back on the jar. Place the sour cream in the fridge to cool down and set up.
- Store in the fridge and it should be fine to use for well over two weeks
