I made Homemade Sour Cream that’s tangy, probiotic-rich, and honestly way better in texture and flavor than any store tub.

Jump to Recipe

I can’t stop buying jars of Homemade Sour Cream because it’s stupidly simple and so addictive. I love the tang, that silky mouthfeel that makes potatoes, tacos, and even simple salads taste like something worth bragging about.

But the best part is how alive it feels, especially when you use heavy cream and a spoonful of live plain yogurt with active cultures to kick things off. It tastes fresh, bright, not cloying, and way more nuanced than store tubs.

Probiotic Foods in a spoonful. Trust me, once you try this, you’ll be reaching for it on everything every single time.

Ingredients

Print Recipe (No Advertisments)

Basically heavy cream: pure richness that gives silky body and full-fat tang, it’s decadent.
Plus lighter option: milk thins it a bit, you’ll find it less heavy.
Live yogurt cultures: tang starter, it’ll turn cream into that bright, slightly tangy scoop.
A pinch of sugar or honey: basically a tiny kick; you’ll coax fermentation.
Fine sea salt: rounds flavors, makes it taste finished, it’ll please the palate.
Clean glass jar: basically the home where it’ll culture, you’ll want to peek.

Ingredient Quantities

Heavy cream (35 to 40% fat), 500 ml (2 cups) or 300 ml heavy cream plus 200 ml whole milk for a lighter version

Live plain yogurt with active cultures, 2 tablespoons (or 2 tablespoons cultured buttermilk or 2 tablespoons store bought sour cream that lists live cultures)

Granulated sugar or honey, a pinch (optional, helps fermentation start)

Fine sea salt, 1/4 teaspoon (optional, to taste)

Clean glass jar with lid for fermenting, enough to hold the cream (not an ingredient you eat but you will need it)

How to Make this

Print Recipe (No Advertisments)

1. Pour 500 ml heavy cream into a clean glass jar, or 300 ml heavy cream plus 200 ml whole milk for a lighter version; leave a little headspace so it can breathe.

2. Add 2 tablespoons live plain yogurt (or cultured buttermilk or store sour cream with live cultures) to the cream, and a pinch of sugar or honey if you want to help the ferment start faster.

3. Stir gently but thoroughly with a clean spoon until the starter is evenly mixed into the cream; dont whip it, just combine.

4. If you like, add 1/4 teaspoon fine sea salt now, or wait and salt to taste after it ferments.

5. Screw the lid on loosely or cover the jar with a cloth and rubber band so air can escape; too tight a seal can cause pressure buildup.

6. Keep the jar at room temperature around 20 to 25 C (68 to 77 F) for 12 to 24 hours, check after 12 hours; it should thicken and taste tangy. Warmer rooms speed it up, cooler rooms slow it down.

7. When it’s thick and tangy enough for you, tighten the lid and move the jar to the refrigerator for at least 6 hours to chill and firm up more.

8. Taste and if needed stir in a little extra salt. Store in the fridge for up to 2 weeks, using a clean spoon each time to avoid contamination.

9. If it smells off, severely bitter, or shows mold, discard it. For a thinner sour cream, stir in a bit of milk; for thicker, strain gently through cheesecloth for a couple hours.

10. Save 2 tablespoons of your homemade sour cream as a starter for the next batch and keep it chilled until you use it.

Equipment Needed

1. Clean glass jar with lid (wide mouth is easiest)
2. Measuring jug or cup for the 500 ml cream
3. Tablespoon and 1/4 teaspoon (for yogurt starter, sugar and salt)
4. Clean spoon for stirring (no whisking, just gentle mixing)
5. Small bowl to mix the starter if you want to temper it first
6. Thin cloth and rubber band (or lid to screw on loosely) to cover while it ferments
7. Kitchen thermometer to check room or cream temp if your place runs cool or hot
8. Cheesecloth and fine strainer for thicker sour cream option
9. Clean airtight container or same jar for refrigeration and 2 tablespoons saved as starter

FAQ

Q: How long does the sour cream take to set and where should I keep it?

A: It usually takes 12 to 24 hours at room temperature. Warmer rooms set faster, cooler rooms take longer. Once it’s thick and tangy, chill it in the fridge for at least 4 hours to finish firming up.

Q: Can I use pasteurized cream and store bought yogurt?

A: Yes. Pasteurized heavy cream works fine as long as the yogurt or buttermilk you use has live active cultures. If your starter doesn’t list live cultures it might not ferment properly.

Q: My cream smells a little yeasty at 12 hours, is it bad?

A: A mild tangy or yeasty smell can be normal during fermentation, but if it smells really rotten, or you see pink, green, or mold, toss it. Trust your nose and eyes, not just the clock.

Q: Can I make a lighter version and will it still thicken?

A: Yes, using 300 ml heavy cream plus 200 ml whole milk gives a lighter result. It will be slightly thinner than full fat, but still good for most uses. For thicker texture, use only heavy cream.

Q: Do I need to add sugar or salt?

A: Sugar is optional and just helps fermentation get going, a tiny pinch is enough. Salt is also optional and mostly for taste, add up to 1/4 teaspoon if you want, but some people prefer unsalted sour cream for cooking.

Q: How long will homemade sour cream keep in the fridge?

A: Stored in a clean airtight jar it lasts about 1 to 2 weeks. Always use a clean spoon and check smell and appearance before using. If it looks slimy or smells off, throw it out.

Authentic Homemade Sour Cream Recipe Substitutions and Variations

Here’s a quick, cozy recipe for Authentic Homemade Sour Cream — simple, tangy, and way better than store bought. I make it almost every week and yeah, sometimes i forget it on the counter and it still turns out fine. Follow the steps, taste as you go, and don’t freak if it’s a little runnier at first.

Ingredients

Heavy cream (35 to 40% fat), 500 ml (2 cups) or 300 ml heavy cream plus 200 ml whole milk for a lighter version
Live plain yogurt with active cultures, 2 tablespoons (or 2 tablespoons cultured buttermilk or 2 tablespoons store bought sour cream that lists live cultures)
Granulated sugar or honey, a pinch (optional, helps fermentation start)
Fine sea salt, 1/4 teaspoon (optional, to taste)
Clean glass jar with lid for fermenting, enough to hold the cream (not an ingredient you eat but you will need it)

Method (easy)
1. Pour the cream (or cream+milk mix) into the clean jar. Add the yogurt starter and the pinch of sugar or honey if using. Stir gently to combine.
2. Loosely cover the jar with the lid (not screwed on tight) or a clean cloth. Let it sit at room temperature, about 20 to 22 C (68 to 72 F) for 24 to 48 hours. Check after 24 hours. It should smell tangy and be a bit thicker. If it’s not tangy enough, wait another 12-24 hrs.
3. When it reaches the tanginess and thickness you like, tighten the lid and chill in the fridge for at least 4 hours. Chilling will thicken it more.
4. Taste and add fine sea salt if you want. Store in fridge for up to 2 weeks.

Quick tips

Use really fresh cream and a clean jar every time, contamination makes it go bad fast.
If your kitchen is cool, place the jar in a turned-off oven with the light on or on top of a warm appliance to encourage fermentation.
If it separates a little, stir gently; texture often improves after chilling.

Substitutions (3 to 4 alternatives for some ingredients)

Heavy cream: use equal parts full fat coconut milk mixed with 1/4 cup melted coconut oil for a dairy free, richer texture (flavor will be coconutty).
Live plain yogurt (starter): substitute 2 tablespoons kefir or 2 tablespoons cultured buttermilk or store bought sour cream that lists live cultures.
Granulated sugar or honey: replace with a tiny pinch of maple syrup or agave, or omit entirely if you don’t want any sweetener.
Clean glass jar for fermenting: use a ceramic crock or a food safe plastic container with a loose lid if you don’t have a jar.

There you go. Easy, real sour cream you can tweak however you like. Enjoy on tacos, baked potatoes, or just eat it with a spoon if you’re me.

Pro Tips

1) Use the freshest starter you can get. A fresh yogurt or buttermilk with active cultures will jump-start the tang and give a cleaner flavor. If your starter is old or weak, it may take forever to thicken or give a weird taste.

2) Keep temps steady. Aim for about 20 to 25 C (68 to 77 F). If your kitchen is chilly, put the jar in an oven with just the light on, or nestle it in a warm spot like near a warm appliance. Don’t crank the heat though or it will get too sour fast.

3) Don’t stir or disturb while it’s fermenting. Give it a gentle mix at the start, then leave it alone. Checking too often or shaking it will slow the set and can let bad bacteria in. If it looks a little separated, that’s fine, just stir after it chills.

4) Save a clean starter and keep things sanitary. Scoop out your two tablespoons of starter with a clean spoon, put it in a sealed small jar and refrigerate. Always use a clean spoon when you scoop from the batch, and your next batch will be faster and more reliable.

Authentic Homemade Sour Cream Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I made Homemade Sour Cream that's tangy, probiotic-rich, and honestly way better in texture and flavor than any store tub.

Servings

servings

Calories

213

kcal

Equipment: 1. Clean glass jar with lid (wide mouth is easiest)
2. Measuring jug or cup for the 500 ml cream
3. Tablespoon and 1/4 teaspoon (for yogurt starter, sugar and salt)
4. Clean spoon for stirring (no whisking, just gentle mixing)
5. Small bowl to mix the starter if you want to temper it first
6. Thin cloth and rubber band (or lid to screw on loosely) to cover while it ferments
7. Kitchen thermometer to check room or cream temp if your place runs cool or hot
8. Cheesecloth and fine strainer for thicker sour cream option
9. Clean airtight container or same jar for refrigeration and 2 tablespoons saved as starter

Ingredients

Heavy cream (35 to 40% fat), 500 ml (2 cups) or 300 ml heavy cream plus 200 ml whole milk for a lighter version
Live plain yogurt with active cultures, 2 tablespoons (or 2 tablespoons cultured buttermilk or 2 tablespoons store bought sour cream that lists live cultures)
Granulated sugar or honey, a pinch (optional, helps fermentation start)
Fine sea salt, 1/4 teaspoon (optional, to taste)
Clean glass jar with lid for fermenting, enough to hold the cream (not an ingredient you eat but you will need it)

Directions

Pour 500 ml heavy cream into a clean glass jar, or 300 ml heavy cream plus 200 ml whole milk for a lighter version; leave a little headspace so it can breathe.
Add 2 tablespoons live plain yogurt (or cultured buttermilk or store sour cream with live cultures) to the cream, and a pinch of sugar or honey if you want to help the ferment start faster.
Stir gently but thoroughly with a clean spoon until the starter is evenly mixed into the cream; dont whip it, just combine.
If you like, add 1/4 teaspoon fine sea salt now, or wait and salt to taste after it ferments.
Screw the lid on loosely or cover the jar with a cloth and rubber band so air can escape; too tight a seal can cause pressure buildup.
Keep the jar at room temperature around 20 to 25 C (68 to 77 F) for 12 to 24 hours, check after 12 hours; it should thicken and taste tangy. Warmer rooms speed it up, cooler rooms slow it down.
When it’s thick and tangy enough for you, tighten the lid and move the jar to the refrigerator for at least 6 hours to chill and firm up more.
Taste and if needed stir in a little extra salt. Store in the fridge for up to 2 weeks, using a clean spoon each time to avoid contamination.
If it smells off, severely bitter, or shows mold, discard it. For a thinner sour cream, stir in a bit of milk; for thicker, strain gently through cheesecloth for a couple hours.
Save 2 tablespoons of your homemade sour cream as a starter for the next batch and keep it chilled until you use it.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.