Homemade Sour Cream

Sour cream with basil

This post will show you how to make homemade sour cream. This process will take a couple of days and you will need buttermilk and heavy cream.

If you can not find buttermilk I have a great substitute for it. All you really need to do is add 1 TBS of white or cider vinegar to a cup of milk. You can also use lemon juice.

It is very important that you use a heavy cream for this recipe. If you don’t it will not work. You will end up with a very liquid sour cream.

Here is how to make sour cream:

Makes about 1 ¼ cups sour cream

¼ cup buttermilk
1 cup heavy cream

Mix the buttermilk and cream in a jar with a lid. Allow the jar to stand at room temperature for 24 hours.

Resist the need to touch it. Don’t stir it; mix it or anything at all. Simply let it be.
After 24 hours, the cream will continue to be a little loose. Place it in the refrigerator overnight.

That is it! Enjoy your homemade sour cream the next day.

If you would like we also have a sour cream substitute on this page that you can make in minutes. Check it out.

Print the Sour Cream Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

4 Comments

  • February 23, 2011

    Erica Hernandez

    Hi! Did you whip the heavy cream? Did you add any salt?

  • February 23, 2011

    theFrugalChef

    Hi Erica!
    I did not whip or add any salt. Thanks for coming by!
    Mary Ann

  • July 6, 2011

    Jen,T

    Hi. I would like to try this recipe but I’d like to know first why your heavy cream in the video looks more like a thick whipped cream? Is it not the same kind of heavy cream that is liquid (just a bit thicker than milk) next to the milk in the grocery store? Just wondering. Also I’m wondering how long this keeps in the fridge. One more question (lol), does temperature factors play a role in the setting of the sour cream? Our kitchen around this time a year is always hot (around 85 degrees) so was wondering if that would make the mixture have to stay out for a shorter amount of time, a longer amount of time, or nothing different. Thanks.

    ps: Am going to try your oven bbq pork ribs (except will finish them on the charcoal grill) and your apple juice bbq sauce the day after tomorrow. They look delicious. Will leave a comment on their respective pages afterwards. Wish me luck! =)

  • July 6, 2011

    theFrugalChef

    Hi Jen!
    The cream consistency is different in the video because I am using cream in Bolivia. It is thicker but it is not whipped. This will last only for 2 to 3 days in the fridge. I think your kitchen might be too hot to leave this on the counter overnight. I am afraid the dairy will get ruined. I will have to think about this and get back to you! I am not sure!

    Good luck with the ribs and bbq sauce. I think you will love them! Thank you so much for coming by!
    Mary Ann

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