Learn how make make homemade sour cream with just 3 simple ingredients!
Can I make homemade Sour Cream?
YES!! You won’t believe how simple it is to make! However, you do need to plan when the sour cream. It does take some time to make.
How to make homemade Sour Cream
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Are you ready for how extremely simple this recipe is??
The 3 ingredients you need for this recipe are: whole milk, cream, and distilled white vinegar (or lemon juice).
In a mason jar, whisk together the whole milk and vinegar. Let it set for 10 minutes. Then stir in the cream.
Cover the mason jar with a lid or cheesecloth and let it sit for 24-48 hours at room temperature. Chill before serving.
Homemade sour cream will be slightly thinner than store-bought sour cream. This is due to the lack of artificial thickeners that is added to store-bought containers.
How to store homemade Sour Cream?
After the souring process, store the sour cream in an air tight container in the refrigerator. If you used a mason jar, just keep the sour cream in the mason jar. Easy peasy.
How long does homemade Sour Cream last?
Sour cream can last 2 – 3 weeks in the refrigerator.
Please note, that this time frame can change depending on a number of factors. Read on for how to test your sour cream.
How to tell if Homemade Sour Cream has gone bad?
Here are the best ways to tell if sour cream has gone bad:
- Off-Smell – Does your sour cream smell moldy, rancid, or stinky? If it does, it is no longer good.
- Mold – Can you visibly see mold growing on the surface of your sour cream? If so, it is no longer good.
- Discolored or Yellow Sour Cream – If the color of your sour cream is no longer white, it is no longer good.
If any of these has happened to your sour cream, toss it out. Time to make a new batch.
If at any time you question if the sour cream is still good, toss it. It is best to be safe than sorry. You can easily make more.
Easy Homemade Sour Cream
- 1/4 cup of whole milk
- 1 teaspoon distilled white vinegar or lemon juice
- 1 cup cream
- In a mason jar, whisk together milk and vinegar.
- Let it sit for 10 minutes at room temperature.
- Add in the cream and stir until combined.
- Cover the jar with a lid or cheesecloth and allow it to sit at room temperature for 24-48 hours.
- Chill before serving. Keep sour cream in the refrigerator when not being consumed.
- Homemade sour cream will be slightly thinner than store-bought sour cream. This is due to the lack of artificial thickness that is added to store-bought containers.
- Buttermilk can be substituted for milk and vinegar.