Sour Cream Recipe

5 from 2 votes

If you ever find yourself in a pinch without sour cream in the fridge, don’t worry! This Sour Cream Recipe is here to save the day. While store-bought versions are convenient, there’s something extra special about whipping up your own batch at home.

Prep Time1 5

Total Time1 5

Course: Sauce / Condiment

Cuisine: American

Servings: cup

Author: Tiffany Azure

Ingredients

1 cup heavy cream
2 tbsp plain yogurt
1 tbsp champagne vinegar or white wine vinegar or lemon juice

Instructions

In a non-reactive bowl, whisk together the heavy cream, plain yogurt and your chosen acid. Cover with either a piece of cheesecloth or a piece of kitchen paper and a rubber band and leave to stand at room temperature (or in a cool place in hot climates) for 6-24 hours.
Store in the fridge for up to 3 days.

Video

Notes

The yogurt: In a pinch you can leave out the plain yogurt, but it will help improve the texture and flavor of your ‘sour cream’ so use it if you have it to hand.

The acid: Your choice of vinegar or acid will impact the flavor a fair bit so if you have several to hand use them depending on what you want to use the sour cream for. The vinegar options will yield a more acidic sour cream with a stronger flavor so this is best for cooking and baking. Champagne vinegar is the preference but white wine vinegar is okay if that is all you’ve got. Lemon juice is the better choice if you need sour cream for dipping and scooping.

Thickening phase: After 6 hours your ‘sour cream’ should have started to thicken, and will keep on thickening at room temperature. Keep checking it to see if you have reached your desired consistency, which will depend on how you plan to use your ‘sour cream’. Don’t leave it out more than 24 hours, and remember to make a note for next time how many hours it took to make it to your liking, and the time of year as the temperature of your kitchen or cool place will also have an impact.

Nutrition