Homemade Sour Cream Recipe - Allrecipes.com
Homemade Sour Cream Recipe
  • READY IN 1+ days

Homemade Sour Cream

Recipe by  

"A lot of cake and cookie recipes call for sour cream which might not be readily available at home. This quick fix tastes exactly like the standard store-bought sour cream and is easy to make."

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Ingredients Edit and Save

Original recipe makes 1 cup Change Servings
  • PREP

    10 mins

    1 day 10 mins


  1. Combine the milk and vinegar and let stand for 10 minutes. Pour the heavy cream into a jar. Stir in the milk mixture, cover the jar, and let stand at room temperature for 24 hours. Chill before using.
Kitchen-Friendly View


  • 1/4 cup buttermilk can be used instead of milk and vinegar mixture.

Reviews More Reviews

Most Helpful Positive Review
Oct 15, 2011

Very good recipe, I didn't feel comfortable leaving a jar of cream and milk out even though the vinegar was probably enough to kill bacteria, I cheated I mixed it up with my kitchen aid until it looked like sour cream, and turned out tasting great plus I added a pinch of salt. Thank you for the recipe. 5 stars all the way!

Most Helpful Critical Review
Jan 04, 2014

This recipe didn't work for me. I followed it as written. Only thing I may have done differently was use raw cream and raw milk from our cow. I am not sure if I did something wrong but after 24 hours the cream was still liquid and had a pungent sour smell.


16 Ratings

Jan 22, 2012

Worked great! I was a little worried about leaving the ingredients unrefrigerated but it all worked out fine! This is a little runny compared to store bought, but you at least know what is being used to make it! Great for baked potatoes!

Jan 30, 2012

Fabulous ! Made it numerous times now. Thanks for posting this !!

May 25, 2013

I have tried making this twice and I have had not luck! The first time it did not harden up. The second time it just tasted like cream, not sour cream. I really want this to work. I have followed the recipe, any suggestions?

Aug 04, 2013

This works like a charm- very thick and rich! Sterilize your Mason jar. I used buttermilk and a good quality heavy (high butterfat) cream. Secure the lid and canning ring, shake, and let sit on the counter for 24 hours, undisturbed! We can now taste the difference between home made and store bought, and will be using this recipe from here on!

Jan 21, 2013

I sized the recipe for 4 servings. I but it in a medium container and whipped it up with my motor boat. Its like when you do it for whipping cream. I labeled it. I like to know what goes into the sour cream.

Nov 25, 2014

like another reviewer, I was not comfortable leaving this sit out overnight. I downsized the recipe to 3/4 cup cream, 3 T milk and 1/2 tsp white vinegar, whizzed it in the magic bullet for maybe 10 seconds total, and this is sour cream!!!! so handy as I had cream on hand but not sour cream, now I can make one of the mashed potato recipes from this site that look so good and call for sour cream. thank you!!!!!


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  • Calories
  • 106 kcal
  • 5%
  • Carbohydrates
  • 1.2 g
  • < 1%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 14 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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