3 Ways to Make Homemade Sour Cream
Three easy methods for making homemade sour cream using everyday ingredients.
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Ingredients
Option 1 – Lemon Juice
- 1 cup cream
- 4 Tbsp fresh lemon juice if using bottled reduce the amount of lemon juice by half
Option 2 – White Vinegar
- 1 cup cream
- 4 tsp white vinegar
Option 3 – Live-Culture Greek Yoghurt
- 1 cup cream
- 3 heaped dessert spoons approximately 3- 4 Tbsp live-culture Greek or plain natural yoghurt
Instructions
- Choose one of the three ingredient combinations above.
- Add the ingredients to a clean glass jar and stir or shake well until thoroughly combined.
- Cover the jar with a piece of paper towel or clean muslin cloth and secure it with a rubber band.
- Leave on the kitchen bench for 12–24 hours, checking after around 12 hours. If the sour cream isn't thickened add more of the acid you used. Leave for another 6-12 hours.
- Once the sour cream has thickened to your liking, replace the paper towel with a lid and refrigerate.
- Enjoy immediately or store in the refrigerator for up to 2–3 weeks.
Notes
Notes
- Kitchen temperature affects thickening time.
- Check after 12 hours but allow up to 24 hours if needed.
- If your sour cream hasn't thickened after 24 hours, stir through a little more lemon juice, white vinegar, or live-culture yoghurt (depending on the method you're using) and leave it a little longer.
- Refrigerate once thickened.
Variations
- Lemon juice and vinegar produce a tangier sour cream.
- The yoghurt method creates a milder flavour.
- Choose whichever method suits the ingredients you have available.
Storage
- Refrigerate for up to 2–3 weeks.
- Use a clean spoon every time.
- Do not freeze.
Servings: 1 Cup