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Description
A simple, creamy, tangy homemade sour cream made with only two ingredients. Perfect as a topping, in dips, soups, or baking—free from preservatives and plastic packaging.
Ingredients
- 2 cups (480 mL) heavy cream or whipping cream (≥30% fat)
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4 teaspoons fresh lemon juice (or apple cider/distilled white vinegar)
Instructions
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Combine: Pour the cream into a clean glass jar. Add lemon juice and gently stir or screw on the lid and shake just until mixed.
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Cover: Remove the lid. Secure a cloth piece over the jar opening with a rubber band to help it breathe and prevent debris from entering.
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Rest: Let the jar sit at room temperature (ideally 70–75°F / 21–24°C) for 18 hours to 24 hours, or until the mixture has thickened. If your kitchen is cool, it can take longer—up to 24 hours.
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Refrigerate: Once thick, stir it gently, cover with the original lid, and chill. It can be kept refrigerated for up to two weeks.
Notes
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The mixture may start to thicken immediately after mixing—an acid‑fat reaction begins.
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If your kitchen is cold, you can place the jar on a warm surface (like a low-wattage heating pad, Instant Pot “warm”, or seed-starting mat) to speed up fermentation.
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For a tangier flavor, stir in an extra teaspoon of lemon juice after fermenting.
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Works beautifully in dressings, soups, Mexican dishes, baked potatoes, dips, and more.
- Prep Time: 5 minutes
- Resting Time: 18-24 hours
- Cook Time: 0 minutes
- Category: Condiment
- Method: No Cook
- Cuisine: Universal
