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Homemade Sour Cream

Rated as 3.71 out of 5 Stars

"A lot of cake and cookie recipes call for sour cream which might not be readily available at home. This quick fix tastes exactly like the standard store-bought sour cream and is easy to make."
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Ingredients

1 d 10 m servings 106 cals
Original recipe yields 8 servings (1 cup)

Directions

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  • Prep

  • Ready In

  1. Combine the milk and vinegar and let stand for 10 minutes. Pour the heavy cream into a jar. Stir in the milk mixture, cover the jar, and let stand at room temperature for 24 hours. Chill before using.

Footnotes

  • 1/4 cup buttermilk can be used instead of milk and vinegar mixture.

Nutrition Facts


Per Serving: 106 calories; 11.2 g fat; 1.2 g carbohydrates; 0.9 g protein; 41 mg cholesterol; 14 mg sodium. Full nutrition

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Reviews

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  1. 31 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Very good recipe, I didn't feel comfortable leaving a jar of cream and milk out even though the vinegar was probably enough to kill bacteria, I cheated I mixed it up with my kitchen aid until it...

Most helpful critical review

This recipe didn't work for me. I followed it as written. Only thing I may have done differently was use raw cream and raw milk from our cow. I am not sure if I did something wrong but after 2...

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Very good recipe, I didn't feel comfortable leaving a jar of cream and milk out even though the vinegar was probably enough to kill bacteria, I cheated I mixed it up with my kitchen aid until it...

Worked great! I was a little worried about leaving the ingredients unrefrigerated but it all worked out fine! This is a little runny compared to store bought, but you at least know what is bei...

Fabulous ! Made it numerous times now. Thanks for posting this !!

This works like a charm- very thick and rich! Sterilize your Mason jar. I used buttermilk and a good quality heavy (high butterfat) cream. Secure the lid and canning ring, shake, and let sit on ...

I have tried making this twice and I have had not luck! The first time it did not harden up. The second time it just tasted like cream, not sour cream. I really want this to work. I have followe...

like another reviewer, I was not comfortable leaving this sit out overnight. I downsized the recipe to 3/4 cup cream, 3 T milk and 1/2 tsp white vinegar, whizzed it in the magic bullet for mayb...

This recipe didn't work for me. I followed it as written. Only thing I may have done differently was use raw cream and raw milk from our cow. I am not sure if I did something wrong but after 2...

I sized the recipe for 4 servings. I but it in a medium container and whipped it up with my motor boat. Its like when you do it for whipping cream. I labeled it. I like to know what goes into th...

Also, try half pint of whipping cream and a splash of lemon juice and salt to taste. Whip until thick. Careful not to overdo the lemon.