Recipe by 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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distilled white vinegar
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!
I had a quart of cream that I wanted to use, so I 4x the recipe. It has been 28 hours, and it is still cream.
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!
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 followed the recipe, any suggestions?
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.
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!
Great recipe! Super easy. I used the buttermilk version & it worked like a charm.
* Percent Daily Values are based on a 2,000 calorie diet.
Homemade Sour Cream
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 100
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