Homemade Sour Cream

Now making sour cream at home could not be easier. The best Homemade tangy sour cream ever with the most basic ingredients.

Sour cream is nothing but regular cream that ferments with some bacteria, leading to the sour taste in cream.

This method for sour cream requires no cooking and very little effort. To make homemade sour cream all you need is a clean jar, some milk, cream, fresh lemon juice and some patience. (since it takes a day)

How do you make sour cream at home?

Sour cream at home is easy to make. All you need to do is add some lemon to milk and then add the buttermilk to fresh cream and leave it overnight on the counter. The fermentation of the cream leads to a thick and tangy sour cream. Due to the bacterial culture, the cream becomes thick and sour.

If you’re in a hurry and need it right away, I’ve tried making instant sour cream with just mixing the sour cream with some lemon and leaving it aside for 15 mins and its ready to use. This works well for bakes!

Uses of Sour Cream

Sour Cream is an great substitute for butter milk in cakes and other baked goods. It makes the bakes moist and gives them a nice texture. Its also used as an egg replacer in some recipes. Sour cream makes delicious dips too.

Check out my Sour Cream Marble cake, which can be made using homemade sour cream.

Storing Sour Cream

It can be stored in an air tight container in the refrigerator for about 2 weeks.

HOMEMADE Sour Cream

Recipe by Sejal Gupta

Servings

1

cup

Prep time

10

minutes

Resting time

1

minute

Now making sour cream at home could not be easier. The best Homemade tangy sour cream ever with the most basic ingredients.

Ingredients

• 240 g (1 cup) Fresh Cream

• 60 ml (1/4 cup) Milk

• 2 tsp Lemon juice, fresh

Directions

• In a bowl, add the lemon juice to the milk and keep aside for 10 mins.
  
• Now, add the curdled mixture to the cream in a clean jar and shake well.
  
• Tie a paper towel over the rim of the jar and secure it with a rubber band.
• Leave the jar on the counter for about 24 hours.
  
• After 24 hours, the cream will be thick and tangy.
  
• Give a good mix and this can be refrigerated for upto 2 weeks.

Notes

• Incase it is too hot outside, resting time would be lesser than 24 hours. You could have the sour cream ready in 12 hours, depending on the temperature.

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