Make Your Own Sour Cream

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Sour cream has become a staple in our house, for dips, to add moisture and body to cakes, coffee cakes and other dishes, but what are you supposed to do if you don’t happen to have any on hand? Well.. here’s how you can make your own Instantly!

make-your-own-sour-cream

There are three versions of this recipe, the first is an instant version, meaning you can serve the sour cream in less than 5 minutes time. The others require that the recipe “clabber” for a day or two.

You’ll Need:
1 c. Heavy Cream or Whipping Cream
1 tsp Fresh Lemon Juice (up to 2 tsp)
dash salt

Place the cream in a bowl, add the lemon juice and whisk briskly for a minute or so until thickened. If it’s not thickening quickly enough add a dash more lemon juice. Once the sour cream looks like it’s store bought counterpart, add a tiny dash of salt and whisk again just to incorporate it.

This literally tastes Exactly like it’s store-bought cousin.

The Overnight Method:
Use 1 cup evaporated milk, take out 2 Tablespoons then add 2 Tablespoons lemon juice, let set 5 minutes, whisk well to incorporate and then place in the fridge for 24-48 hours. Whisk again just prior to serving. This is not as thick as store bought sour cream, but tastes pretty similar.

Creme Fraiche Recipe:
¼ cup cultured buttermilk
1 cup heavy cream

In a sterilized pint mason jar combine buttermilk and cream. Cover the jar with a coffee filter and rubber band to hold it in and leave it out overnight at room temperature.

Don’t touch it at all, don’t stir it, don’t open it, don’t shake it, don’t touch it. Heck, don’t even look at it.

(Okay, I’m being silly, you can LOOK at it!) After 24 hours, the cream will be still be slightly runny. At this point, place the container in the fridge for another 24 hours. Stir, and enjoy this amazingly rich Creme Fraiche!

(Why sterilize the jar? Because this is a cultured recipe and you don’t want to grow the wrong type of culture! To sterilize the jar you can either dip it in boiling water for a minute or you can wash and rinse the jar and then place it in a 200F oven for 5 minutes while you measure out your ingredients. Let the jar cool a bit before pouring in the cold liquids or the glass could crack!)

PhotoCredit
©CanstockPhoto/olenayemchuk

26 Comments

  1. I do this too and we usually prefer this over store bought sour cream. I just wanted to mention this works fine for homemade dips too. I usually store a couple cans of evaporated milk in the fridge so that I can have it on hand for making sour cream quickly.

    • This is interesting! It never occurred to me to substitute sour cream. I’ll have to get some evaporated milk and check this out.
      Thanks!

      • When using sour cream in a recipe, when it is not the main ingredient, you can also use plain yogurt in equal amount to what the sour cream would have been.

  2. Thanks so much for this tip. I have a recipes that call for sour cream and sometimes I don’t have any in the house and can’t run to the store to get some. This is an easy fix.

  3. Thanks! The 2 tablespoons of milk you have to take out I would use in my tea or coffee but would also make a cat very happy 🙂

  4. My daughter made homemade sour cream but I think with half and half. It was better than store bought Daisy that we normally buy and it lasted a whole lot longer than the other also!

    • not sure if the picture posted is the real thing or the substitute sour cream….normally when I’ve made a substitute, I use regular milk and vinegar, but all it does is curdle. While i liked the smooth texture of the evaporated milk/lemon juice substitute, it was yellow (the colour of the evaporated milk) and not nearly as thick as store bought sour cream. It worked well for my Sour Cream Coffee Cake, but I don’t think I’d want to use it in a dip or anything baked that should be while

    • What a fantastic idea! Love sour cream for potatoes and such, but don’t always have any in the house. Will be trying this one very soon!!

  5. I tried this recipe this afternoon, and unfortunately it failed. I don’t know what I did wrong.

    Here is what I did do..

    I measured out 1 cup condensed milk into a bowl… took out 2 tablespoons and put it back in the can.. added 2 tablespoons of lemon juice..

    stirred a little and let sit.. Waited about 15 minutes and stirred again..

    It was very runny still, so I got out a whisk and whisked it some and let sit another 10 minutes.. No change..

    I browsed the internet for other recipes and saw one that used whipping cream and lemon, and she said if you want it thicker, just add a little more lemon, so I did.. still no change..

    I put it in my food processor to blend it a little better, but it didn’t work well enough, so I put it in the blender. I could see there was more air blended into it, but it was not thicker, and the extra lemon made it horrible to taste..

    We LOVE sour cream int his house and often buy the large containers of it, only to find them gone when we want to make baked potatoes or have tacos.. We use a lot.. lol

    Please help!

    • I tried this recipe this afternoon, and unfortunately it failed. I don’t know what I did wrong.

      Please help!

      Maybe it was the particular brand of milk?? What brand did you try?

      • Maybe it was the particular brand of milk?? What brand did you try?

        great value brand milk.. i bought a ton of it thinking i needed it for fudge, but then found a recipe that didn’t use it.. lol

        You were to use evaporated not condensed milk.

        now that it’s been so long, i’m not sure which i actually used! i did go back and reread my post and the instructions and it seems i did mix up the milk types, or the recipe was altered. lol i will try it again!

        sorry so slow to respond back to you guys, i’m not getting any notifications. 🙂

    • I tried this recipe this afternoon, and unfortunately it failed. I don’t know what I did wrong.

      Here is what I did do..

      I measured out 1 cup condensed milk into a bowl… took out 2 tablespoons and put it back in the can.. added 2 tablespoons of lemon juice..

      stirred a little and let sit.. Waited about 15 minutes and stirred again..

      It was very runny still, so I got out a whisk and whisked it some and let sit another 10 minutes.. No change..

      I browsed the internet for other recipes and saw one that used whipping cream and lemon, and she said if you want it thicker, just add a little more lemon, so I did.. still no change..

      I put it in my food processor to blend it a little better, but it didn’t work well enough, so I put it in the blender. I could see there was more air blended into it, but it was not thicker, and the extra lemon made it horrible to taste..

      We love sour cream int his house and often buy the large containers of it, only to find them gone when we want to make baked potatoes or have tacos.. we use a lot.. lol

      please help!

      you said you used condensed milk? the recipe is evaporated milk. that would make a big difference.

  6. This is how I make buttermilk, except I use hole milk. I use homemade buttermilk instead of eggs for my wet dip for fried chicken and fried steak.

  7. I would like the half and half recipe. I don’t have evaporate milk in the house much, but always have left over half and half from making ice cream. Is it the same as the evaporated milk?

  8. I have used powdered reconstituted with lemon juice in the same way to make a buttermilk substitute that works well for baking only, but never used evapo milk this way. I will certainly give this a try as I usually always have evapo milk on hand for various reasons. Nice tip!

  9. For those who buy sour cream and finds it goes bad too quickly, I keep my container upside-down in the refrigerator. I can’t recall where I learned this trick, but it really does make the sour cream last longer.

  10. This is great to know. The only problem is that I would more than likely have the sour cram in the fridge before I would have the heavy cream. LOL

  11. I have done the cultured method. Easy and delicious. To sterilize the jar, I heated a cup of water to boiling in the microwave, let sit for a minute, poured out the water and let cool.

    Takes less energy than bringing water to a boil on my stove. less time also.

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