May 18, 2023

How to Make Sour Cream (4 Ways)

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As I slowly learn the ways of homemade dairy products, I fall more in love with both the simplicities and complexities of making them. Sour cream is one of those that follows mostly simplicities. Especially once you begin to become familiar with fermenting and culturing processes, homemade sour cream will be a no-brainer. There are four methods I recommend mulling over on how to make sour cream.

All of the methods I’ll describe are made without additives, fillers, or preservatives. And 3 out of 4 of them are loaded with probiotics from the fermenting/culturing process. Try finding that for a reasonable price at the grocery store! This is definitely a product you can save money on by making.

Method 1: Cultured Raw Cream

If you have easy access to raw milk or have a dairy cow of your own, this might be your top choice. While this method feels the most natural, note that it can vary the most in texture and flavor as it contains a lot of competing bacteria.

Obtain raw cream- If you’re starting with raw milk, let the cream separate (24 hours in the fridge will do the trick), and then skim the cream from the top. There will be a visible cream line to show you where the cream ends and the milk begins. There are preferences and methods for skimming cream, but I find the use of a turkey baster to suck it off the top of the milk to be the best!

Let culture- Once your cream is separated and in a jar of its own, cover it* with cheesecloth or breathable fabric, use a rubberband to secure the top, and leave the jar at room temperature preferably in a dark location for 12-36 hours. The longer it ferments, the more sour it will become. Feel free to taste it along the way. When it thickens up, you have success!

Use- Use immediately or store in a sealed container in the fridge. It should last about a week or two!

*You don’t have to add culture to raw cream (because it already contains the beneficial bacteria to culture on its own), but you absolutely can.

Method 2: Heavy Cream with Dairy Culture

Heavy cream is the most accessible start for homemade sour cream, and there are several possible variations for a chosen added culture and thus flavor. If you can avoid ultra-pasteurized cream, it will have a better chance of fermenting and setting successfully. Low-fat or light creams won’t give you the thick, rich flavor that traditional sour cream offers.

Choose your culture- You need to add a starter culture to pasteurized cream in order for it to have the proper bacteria to proliferate and ferment. You may choose to add plain yogurt, greek yogurt, kefir, buttermilk, or sour cream. Just makes sure you are buying something that specifies it contains live cultures!!! You can even use some of your homemade yogurt or a previous batch of sour cream.

Bring cream to room temperature- Allow your cream to sit out until it reaches room temperature. A temperate start is the best environment for the cultures to thrive in.

Add culture & wait- Add about 2 TBSP of your chosen culture to 1 cup of cream and whisk together in a jar. Cover the jar with cheesecloth or fabric, use a rubberband to secure the top, and leave the jar at room temperature preferably in a dark location for 12-36 hours. The longer it ferments, the more sour it will become. Feel free to taste it along the way.

Use- Use immediately or store in a sealed container in the fridge. It should last about a week or two!

Method 3: Heavy Cream with Purchased Culture

This is the priciest, but most reliable method for homemade sour cream.

Purchase Culture- There are many reliable sources online for purchasing sour cream starter cultures.

Follow directions- Directions for using your culture will vary by source, but they should lead you through! Usually, it involves heating and then cooling the cream to a specific temperature. Then it will be a similar process of allowing the mixture to sit and culture.

Use- Use immediately or store in a sealed container in the fridge. It should last about a week or two!

Method 4: Heavy Cream with Vinegar

This method will work to create a sour cream-like substance, but it will lack slightly in the thickness department. If it’s what you have on hand, though, give it a go. This method uses acid to curdle the milk, but it won’t have the same probiotic goodness that cultured sour cream does.

Bring cream to room temp- Allow your cream (1 c) and whole milk (¼ c) to sit out until they reach room temperature.

Mix cream, milk & acid- Whisk 1 TBSP of white vinegar, apple cider vinegar, or lemon juice and temperate cream and milk together in a jar.

Cover & let sit- Cover the jar with cheesecloth or breathable fabric, use a rubberband to secure the top, and leave the jar at room temperature preferably in a dark location for 12-36 hours. It should thicken up for use during that time but don’t expect the same results as store-bought sour cream. The mixture should have separated with a thicker, curdled layer on top. You can mix the contents of the jar back together for your completed sour cream.

Use- Use immediately or store in a sealed container in the fridge. It should last about a week or two!