Homemade Sour Cream
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.
- Prep Time: 5 minutes
- Resting Time: 18-24 hours
- Cook Time: 0 minutes
- Total Time: 18 hours 5 minutes
- Yield: 8 servings
- Category: Condiment
- Method: No Cook
- Cuisine: Universal
- Diet: Vegetarian
Ingredients
Scale
- 2 cups (480 mL) heavy cream or whipping cream (≥30% fat)
4 teaspoons fresh lemon juice (or apple cider/distilled white vinegar)
Instructions
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.
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.
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.
Refrigerate: Once thick, stir it gently, cover with the original lid, and chill. It can be kept refrigerated for up to two weeks.
Notes
The mixture may start to thicken immediately after mixing—an acid‑fat reaction begins.
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.
For a tangier flavor, stir in an extra teaspoon of lemon juice after fermenting.
Works beautifully in dressings, soups, Mexican dishes, baked potatoes, dips, and more.