Sour cream is one ingredient that we use in our house all the time. From baked potatoes to burritos, we love adding a spoonful to so many meals.

While store-bought sour cream is easy to come by , there’s something truly satisfying about making homemade sour cream from scratch in your own kitchen and the best part is that it is very easy.

In this article, we’ll explain exactly how to make homemade sour cream and achieve the balance of tanginess and creaminess. Below you can find exactly what you need to make sour cream including the simple steps, ingredients, and creative possibilities for using sour cream in the kitchen.

Contents

What Exactly is Sour Cream?

Sour cream is a dairy product known for its creamy texture and tangy flavor, and is versatile condiment or ingredient in a wide range of culinary applications.

It is typically made by fermenting cream with lactic acid bacteria. In terms of culinary uses, sour cream adds richness and depth to both savory and sweet dishes alike. It’s commonly dolloped onto baked potatoes, tacos, and soups, stirred into sauces and dressings for added creaminess, or used as a base for dips and spreads. Unlike regular sour cream, which may rely on additives and stabilizers for texture and flavor consistency, cultured sour cream is made by fermenting cream with live cultures. This process not only makes better tasting sour cream but also introduces beneficial probiotics.

Ingredients for Homemade Sour Cream

You only need a few ingredients for making sour cream at home.

To make sour cream, you need two main ingredients:

Heavy Cream: Also known as whipping cream or double cream, heavy cream is the primary base for sour cream. It should contain a high fat content, typically around 36-40%, to ensure a creamy texture and richness in the final product. The more cream, the thicker your sour cream.
Starter Culture: This can be in the form of cultured buttermilk, yogurt, or a specifically designed sour cream culture. The purpose of the starter culture is to introduce beneficial bacteria, such as Lactobacillus, which ferment the cream, giving it its characteristic tangy flavor and thick consistency.

Additionally, you may optionally include:

Flavorings: Some recipes call for additional flavorings such as lemon juice or vinegar to enhance the tanginess of the sour cream. I have not used these flavorings in the past.

Equipment for Making Sour Cream

Below are all the tools you need to make sour cream.

Mixing Bowl: A clean mixing bowl is essential for combining the cream and starter culture thoroughly – you can mix this right in the jar.
Whisk or Spoon: You’ll need a utensil for mixing the cream and starter culture together evenly.
Clean Jar or Container: After mixing the cream and starter culture, you’ll transfer the mixture to a clean jar or container for culturing and storage. Make sure it’s sanitized to prevent contamination- I usually use a mason jar.
Lid or Cloth: While culturing the sour cream, you’ll need to cover the jar or container with a lid or cloth. This allows air circulation while keeping out dust and other contaminants.

Steps for Making Homemade Sour Cream

Step 1: Heat the heavy cream to lukewarm temperature, around 70-75°F (21-24°C). This is really just room temperature so you can also let the cream sit out on the counter for a bit.

Step 2: Add the starter culture and mix thoroughly.

Step 3: Transfer the mixture to a clean jar and cover it loosely with a lid or cloth. It need a bit of air so don’t put on a lid and tighten it.

Step 4: Allow the cream to culture at room temperature for 12-24 hours, depending on desired tanginess. It’s best kept just above 70 degrees – so I keep it near the heater in our kitchen in the winter as the house stays pretty cold.

Step 5: Once cultured, refrigerate the sour cream for at least 4 hours to thicken. It will thicken during the time.

Step 6: Stir the sour cream before serving. We’ve found that homemade sour cream lasts up to 2 weeks in the fridge.

Troubleshooting

Below are some common problems that can occur when you’re making homemade sour cream:

Thin or Runny Texture:

Problem: Your sour cream turns out thinner than desired, lacking the creamy consistency.

Solution: Increase the culturing time. Allow the cream mixture to ferment for a longer period, usually 24-48 hours, to achieve a thicker texture. Also, ensure that the cream is at the correct temperature (around 70-75°F or 21-24°C) during culturing for optimal results.

Lack of Tanginess:

Problem: Your sour cream doesn’t have enough tanginess, tasting more like regular cream.

Solution: Extend the culturing time. Allowing the cream mixture to ferment for a longer duration will increase the tanginess. Additionally, ensure you’re using a sufficient amount of starter culture and maintaining the proper culturing temperature.

Off or Unpleasant Flavor:

Problem: Your sour cream has an unusual or unpleasant flavor, such as bitterness or an off smell.

Solution: Ensure proper hygiene and sanitation practices. Thoroughly clean all equipment and utensils used in the sour cream-making process to prevent contamination. Additionally, check the freshness of your cream and starter culture before use. If using store-bought cream, ensure it hasn’t expired.

Mold Growth:

Problem: Mold develops on the surface of your sour cream during culturing or storage.

Solution: Maintain proper hygiene and sanitation. Sterilize all equipment and containers used in the sour cream-making process. Additionally, ensure the cream mixture is covered securely during culturing to prevent contamination. If mold develops, discard the sour cream and start anew.

How to Use Sour Cream in the Homestead Kitchen

Now that you’ve made your own delicious sour cream, it’s time to put it to good use! Here are some ways we like to use sour cream in our homestead kitchen:

Topping for Baked Potatoes: Dollop a generous amount of sour cream onto baked potatoes for a creamy and tangy addition.
Base for Dips and Sauces: Use sour cream as a base for creamy dips and sauces, such as spinach dip or chipotle sauce, adding depth of flavor and richness.
Enhancer for Soups and Stews: Stir sour cream into soups and stews just before serving to add creaminess and a tangy kick.
Ingredient in Baking: Incorporate sour cream into baked goods like cakes, muffins, and scones for added moisture and a subtle tang.
Component in Salad Dressings: Blend sour cream with herbs, spices, and vinegar or citrus juice to create creamy salad dressings with a tangy twist.
Accompaniment for Tacos and Mexican Dishes: Serve sour cream alongside tacos, burritos, enchiladas, and other Mexican dishes to balance out spicy flavors and add creaminess.

Sour Cream Recipe

Homemade Sour Cream

Make your own Sour Cream in a few easy steps

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Equipment

Mixing Bowl
Whisk or Spoon
Jar
Jar lid or cloth

Ingredients

Heavy Cream
Starter Culture This can be in the form of cultured buttermilk, yogurt, or a specifically designed sour cream culture.

Instructions

Step 1: Heat the heavy cream to lukewarm temperature, around 70-75°F (21-24°C). This is really just room temperature so you can also let the cream sit out on the counter for a bit.
Step 2: Add the starter culture and mix thoroughly.
Step 3: Transfer the mixture to a clean jar and cover it loosely with a lid or cloth. It need a bit of air so don’t put on a lid and tighten it.
Step 4: Allow the cream to culture at room temperature for 12-24 hours, depending on desired tanginess. It’s best kept just above 70 degrees – so I keep it near the heater in our kitchen in the winter as the house stays pretty cold.
Step 5: Once cultured, refrigerate the sour cream for at least 4 hours to thicken. It will thicken during the time.
Step 6: Stir the sour cream before serving. We’ve found that homemade sour cream lasts up to 2 weeks in the fridge.

Looking for more ways to make your own dairy? Check out

How to Make Homemade Sour Cream