Sour Cream
A thick, tangy, and versatile sour cream made from scratch. Perfect for topping baked potatoes, tacos, or soups, or as a base for dips and dressings.
- Total time
- 1500 min
- Servings
- 16
- Calories
- 100
- Protein
- 1g
Ingredients
- 2 cups heavy cream
- 2 tbsp buttermilk
Instructions
- 1
Pour the 2 cups heavy cream and 2 tbsp buttermilk into a clean glass jar. Stir gently with a spoon to combine.
- 2
Cover the jar with a clean cloth or coffee filter and secure with a rubber band. Let it sit at room temperature (70-75°F) for 24 hours, until the mixture thickens and smells tangy.
- 3
Stir the thickened cream well. It should be thick and spoonable, like store-bought sour cream. If it's still thin, let it sit for another 6-12 hours.
- 4
Taste the sour cream. It should be pleasantly tangy and creamy. If you prefer a stronger tang, let it ferment for a few more hours.
- 5
Once it reaches your desired tang, cover the jar with a tight-fitting lid and refrigerate for at least 4 hours to chill and further thicken.
- 6
Stir before using. The sour cream will keep in the refrigerator for up to 2 weeks.
Tools you’ll need
- Glass jar
- Clean cloth or coffee filter
- Rubber band
- Spoon
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