How to make Sour Cream? If you’ve run out of it and don’t want to run to the store for more—you can make it at home with just two ingredients: heavy cream and vinegar!
Making Sour Cream From Scratch
Since you probably don’t have a vial of lactic bacteria in your pantry, you’ll need heavy cream and an acid. I like using vinegar, but you can also use lemon juice or buttermilk. You’ll also need a mason jar or another air-tight container. To make sure the container is squeaky clean, boil it for a few minutes, let it cool, and then add your cream and acid. Then cover and shake it (or blend it) until it thickens. That’s it. You’ve made it!
To Ferment Or Not To Ferment
I’m a pretty impatient person, so if I’m using the sour cream for a batter or a dip, I add it a few minutes after I’ve made it because its primary purpose is to add creaminess and flavor. It’s not the star of the show; it’s a background singer. (Like the one chick in Destiny’s Child whose name no one ever remembers.) Now, if it’s the Beyonce of your dish, you’ll want to let it sit for a day on your counter to let the cream ferment and thicken and then refrigerate. To keep it 100, I usually skip fermenting it and just put it in the fridge to thicken overnight. It still tastes great.
How long does it last?
Some of the things you can make with
Don’t limit your sour cream to just a topping for baked potatoes or a heap of nachos. It works magic in all sorts of dishes. You can use it in sweet and savory preparations to add tang, moisture, and tenderize. It’s the little cream that could.
Servings: 1 cup
Prep time: 5 mins
Resting Time 720 minutes (12hrs)
Total time: 12 hrs 5 mins
Ingredients
InstructionsÂ
- Add the cream to a mason jar or other airtight container.
- Add the vinegar to the cream. (Or whatever acid you decide to work with.)
- Close the container and shake it for a minute or two, until the cream thickens.
- Use the cream right away or leave the jar on your counter overnight to ferment and thicken.*
Notes
*Leave it out on your counter overnight if you want tangier, thicker sour cream. I usually shake it and pop it in the fridge, where it will thicken in a few hours.
Nutrition
Serving: 1cup Calories: 812kcal Carbohydrates: 7g Protein: 7g Fat: 86g Sodium: 65mg
How to Make Sour Cream – Step by Step Photos
Add the cream to a mason jar or other airtight container.
Add the vinegar (or lemon juice) to the cream.
Close the container and shake it for a minute or two until the cream thickens.
Use the cream right away or leave the jar (with the mouth covered in cheesecloth or other lightweight cloth and secured with a rubberband) on your counter overnight to ferment and thicken.
Now your deliciously fresh homemade sour cream is ready to use in your favorite recipe! Hope you enjoy it!
Recipe by Cook Good Recipes
