Homemade Sour Cream
Creamy, tangy homemade sour cream perfect for toppings and dips.
5 mins
Prep Time
0 mins
Cook Time
1 cup
Servings
Ingredients
- 1 cup heavy cream
- 2 tablespoons buttermilk
- 1 teaspoon lemon juice (optional, for extra tang)
Nutrition Facts
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Instructions
Sterilize a clean glass jar by rinsing it with boiling water. Let it air dry completely.
Pour the heavy cream into the jar. Add the buttermilk and lemon juice (if using). Stir gently to combine.
Cover the jar loosely with a clean cloth or lid (do not seal tightly). Let it sit at room temperature (around 70°F/21°C) for 12-24 hours.
Check the consistency after 12 hours. It should thicken and develop a tangy flavor. If not thick enough, let it sit longer (up to 24 hours).
Once thickened, stir well, then seal the jar tightly and refrigerate for at least 2 hours before using.
Store in the refrigerator for up to 2 weeks. Stir before use if separation occurs.
Chef's Tips
- Temperature Matters: Ensure the room is not too cold, or the fermentation will take longer.
- Cream Quality: Use high-fat heavy cream (at least 30% fat) for the best texture.
- Flavor Boost: Add a pinch of salt or garlic powder for a savory twist.
- Quick Version: For faster results, use 1 tablespoon of vinegar instead of buttermilk and let sit for 1-2 hours.
- Uses: Perfect for tacos, baked potatoes, soups, or as a base for dips.
