Homemade Sour Cream

Homemade Sour Cream

Celestial

"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

1 d 10 m servings 106 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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.

Footnotes

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

Reviews

Read all reviews 18
  1. 19 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 2...

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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...

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 bei...

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

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 followe...

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 ...

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 2...

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 th...

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 mayb...

Also, try half pint of whipping cream and a splash of lemon juice and salt to taste. Whip until thick. Careful not to overdo the lemon.

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