Homemade Sour Cream is an easy way to get a fresh, creamy condiment using just two simple ingredients. It has a clean flavor, smooth texture, and comes together with very little effort.
I started making sour cream at home when I needed a quick option and didn't want to run to the store. Once I realized how reliable this method is, it became something I keep on hand for tacos, baked potatoes, and everyday cooking.
Jump to:
Why You'll Love Homemade Sour Cream
Simple method: this recipe uses pantry staples and doesn't require special equipment or cultures.
Fresh flavor: the taste is clean and mild, without the sharpness you sometimes get from store-bought versions.
Kitchen flexible: you can adjust the tang level easily using vinegar or lemon juice.
Key Ingredients for From Scratch Sour Cream
See the recipe card below for a full list of ingredients and instructions.
- Heavy cream: full-fat heavy cream creates the thick, creamy texture sour cream is known for.
- White vinegar or lemon juice: this acid thickens the cream and gives it that familiar tang.
Ingredient Substitutions
- Use lemon juice instead of vinegar for a brighter flavor.
- Add an extra tablespoon of vinegar for a tangier finish.
- Choose organic heavy cream if you prefer minimal processing.
Variations on Homemade Sour Cream
- Stir in a pinch of salt for a more savory profile.
- Add a spoonful of buttermilk to deepen the cultured flavor.
- Mix in fresh herbs after chilling for a herbed sour cream spread.
Tips for the Best From Scratch Sour Cream
- Stir gently so the acid reaches all of the cream without overmixing.
- Let it rest at room temperature no longer than four hours before chilling.
- Chill overnight for the best thickness and flavor development.
How to Store
Store homemade sour cream in an airtight container in the refrigerator for up to one week.
Do not freeze, as freezing causes separation and affects texture.
Serving Suggestions for Homemade Sour Cream
Use homemade sour cream anywhere you would normally use the store-bought kind. It's great on tacos, stirred into soups like my Beef Enchilada Soup, or spooned over baked potatoes. It pairs well with many savory dishes and adds a smooth finish to both warm and cold recipes.
More Recipes You'll Love
If you enjoy making kitchen staples at home, you might like to try my Best Homemade Ranch Dressing with Fresh Herbs, Homemade Tartar Sauce with Sweet Relish, Homemade Cocktail Sauce (Sugar-Free & Easy), Homemade Mayonnaise, and Homemade Taco Sauce.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Homemade Sour Cream
Equipment
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 2 cups Heavy Cream
- 2 tablespoons White Vinegar (OR lemon juice)
Instructions
- Pour the heavy cream into a sealable jar or container.
- Add the vinegar (or lemon juice) and gently stir, while ensuring the vinegar gets mixed with all of the cream.
- Cover and allow to sit at room temperature for 4 hours, then place in the fridge overnight.
Notes
- Store in the fridge, in an airtight container, for up to 1 week. Do not freeze.
- It's very important that the vinegar gets to every portion of the cream or it won't thicken and will leave the sour cream runny. It still tastes wonderful, but will be on the thinner side.
- Use lemon juice or add a third tablespoon of vinegar for a bit more tang to the sour cream.
Comments
No Comments