Rating: 3.51 stars
43 Ratings
  • 5 star values: 19
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 11

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.

Recipe Summary test

prep:
10 mins
additional:
1 day
total:
1 day
Servings:
8
Yield:
1 cup
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Tips

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

Nutrition Facts

107 calories; protein 0.9g; carbohydrates 1.2g; fat 11.2g; cholesterol 41.4mg; sodium 14.4mg. Full Nutrition
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Reviews (37)

Most helpful positive review

Rating: 5 stars
10/15/2011
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 looked like sour cream, and turned out tasting great plus I added a pinch of salt. Thank you for the recipe. 5 stars all the way! Read More
(176)

Most helpful critical review

Rating: 1 stars
01/04/2014
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 24 hours the cream was still liquid and had a pungent sour smell. Read More
(21)
43 Ratings
  • 5 star values: 19
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 11
Rating: 5 stars
10/15/2011
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 looked like sour cream, and turned out tasting great plus I added a pinch of salt. Thank you for the recipe. 5 stars all the way! Read More
(176)
Rating: 5 stars
01/22/2012
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 being used to make it! Great for baked potatoes! Read More
(111)
Rating: 5 stars
01/30/2012
Fabulous! Made it numerous times now. Thanks for posting this!! Read More
(48)
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Rating: 5 stars
08/04/2013
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 the counter for 24 hours, undisturbed! We can now taste the difference between home made and store bought, and will be using this recipe from here on! Read More
(35)
Rating: 4 stars
05/25/2013
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 followed the recipe, any suggestions? Read More
(25)
Rating: 5 stars
11/25/2014
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 maybe 10 seconds total, and this is sour cream!!!! so handy as I had cream on hand but not sour cream, now I can make one of the mashed potato recipes from this site that look so good and call for sour cream. thank you!!!!! Read More
(24)
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Rating: 1 stars
01/04/2014
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 24 hours the cream was still liquid and had a pungent sour smell. Read More
(21)
Rating: 4 stars
07/22/2016
This recipe came in handy not too long ago. I only give it 4 stars because I had to make a few tweaks. It takes about 48 hours for me for the texture to be nearly spot on. At that point I salt to taste and serve. I never knew how easy it was to make sour cream! I am really glad I found this recipe. Thank you for sharing. *Note- I have made this many times and once tried salting the sour cream at the beginning of the process and it seems to cause it to be super runny. Just FYI. Read More
(18)
Rating: 5 stars
01/21/2013
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 the sour cream. Read More
(15)