How to Make Sour Cream From Scratch With Just 2 Ingredients

If you like to experiment in the kitchen, you might have wondered how to make sour cream at home. After all, it's one of the most versatile and beloved dairy products. We use it to add moisture and a slightly tangy flavor to all kinds of baked goods, custards, and cake frosting. Plus, the creamy spread is used in recipes, from mashed potatoes to whipped cream—and who can resist a hefty scoop on a plate of tacos or enchiladas? 

Next time a dish needs a dollop of sour cream, consider making your own using our simple technique. All you need are two ingredients and some hands-off time. While it can be convenient to use the store-bought version, we think making sour cream from scratch is a good idea from both a budget and a taste perspective.

What Is Sour Cream?

So, what exactly is sour cream? "Sour cream is pasteurized cream that has been fermented by lactic acid-producing bacteria," says Jesse Merrill, CEO and co-founder of Good Culture. He likens the process to making yogurt, only with a much more decadent cream. In fact, the dairy-making process is quite similar across the board. Foods like yogurt and soft cheeses like ricotta follow a similar process that includes heating up milk (and sometimes cream) with live cultures (for yogurt) or acid (for ricotta). Sour cream uses similar ingredients; however, there is no cooking involved. All you have to do is let time do its thing, and 24 hours later, you have a rich, creamy spread with a distinct and subtle sour flavor. 

There are a few different products that fall into the overall sour cream category, including crema, crème fraîche, and the previously mentioned cultured sour cream.

Crema: Compared to sour cream, cream usually has a higher percentage of fat and often has a much thinner consistency.

Crème fraîche: Thicker in texture than sour cream, crème fraîche also has a higher fat content. Its flavor is milder and less sour.

Merrill notes that each of these dairy products has a rich history of culinary inclusions. For instance, Mexican crema is often drizzled over dishes like enchiladas or added to spicy dishes to help balance the flavors. The traditionally French crème fraîche can be found as a thickener for creamy sauces, as the base of a custard for a classic tart, or even as a dipper for fresh fruit when sweetened with a touch of confectioners' sugar.

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How to Make Sour Cream at Home

The cultured sour cream you buy at the store from brands like Good Culture is pasteurized and fermented with bacteria, enriching the spread with probiotics. The at-home process can be simplified slightly, skipping the lacto-fermentation process to keep things easy. You only need heavy cream and an acid, and a handful of handy kitchen tools to make sour cream at home. 

Ingredients

Basic sour cream is made with two simple ingredients. Any additional flavors and seasonings are typically added once the sour cream has had time to thicken to the right consistency. Adding them earlier can mess with the quick fermentation process. 

• 1 cup heavy cream
• 1 tablespoon distilled white vinegar or fresh lemon juice

The most important thing to consider here is the quality of the heavy cream you use. The better the cream, the thicker, richer, and creamier the end product will turn out. According to Merrill, Good Culture makes sour cream in small batches using cream from pasture-raised cows; we recommend the same when making sour cream at home. 

If you don’t have plain white vinegar or lemon juice on hand, another acid could work in a pinch. Apple cider vinegar is a good substitute; even something like freshly squeezed lime juice can come in clutch if needed. 

Note: This amount will yield about one cup of sour cream.

Equipment

You don’t need any fancy tools to make your sour cream. Make sure you have these four items handy when you start this project:

• 1 glass jar
• 1 spoon or spatula
• 1 sheet lint-free cheesecloth
• 1 rubber band

Process

While making a dairy product at home can be intimidating, sour cream is definitely one of the easiest places to start. The process is simple—the waiting game is the only hard part. Follow these easy steps to make a delicious batch of sour cream. 

1. Clean, sterilize, and dry glass jar and spoon or spatula. Follow these standard instructions for sterilizing. 
2. Place heavy cream and vinegar (or lemon juice) in the glass jar and use the spoon to stir them together. 
3. Cover jar with a double layer of cheesecloth and secure with rubber band. This adequately seals jar while allowing room for it to breathe. 
4. Let the mixture stand at room temperature for 24 hours. 
5. Remove the cheeseclotch and give the sour cream a final stir. 
6. Taste the sour cream and, if desired, add a touch more acid or a pinch of kosher salt.

Storing Homemade Sour Cream

Homemade sour cream should be kept in an airtight container in the refrigerator and will last up to 2 weeks. (Some store-bought sour creams have added gums and artificial preservatives, so they last longer than the homemade version.)