I share a quick Homemade Sour Cream method that uses just two pantry ingredients and a simple step most people overlook.

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I never thought homemade sour cream could be this simple but once I tried it I started using it on everything. This version only needs heavy cream and a little cultured buttermilk to turn it into something tangy and silky, and yes you can thin it if you want.

I scribbled it under Homemade Sour Cream in my notes and sometimes call it a Sour Cream Substitute when I share it with friends who live where the store shelves dont carry it. If you like dips, baking or a quick condiment you might be surprised how fast this becomes your go to.

Ingredients

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Heavy cream: rich in fat and calories, makes sour cream silky and thick, little protein.
Cultured buttermilk or yogurt starter: adds tang from live cultures, gives probiotics and mild acidity.
Whole milk (optional): thins the texture, adds some carbs and calcium, keeps flavor mild.
Plain full fat yogurt substitute: quick tangy shortcut, high in protein, not quite as rich.
Pinch of salt: boosts flavor, balances acidity, contains sodium so use sparingly.
Live cultures: provide probiotics that can aid digestion, they create the characteristic tangy taste.
Fat: gives richness and mouthfeel, more fat means thicker texture and fuller flavor.

Ingredient Quantities

1 cup heavy cream (preferably not ultra pasteurized)

1 tablespoon cultured buttermilk or 1 tablespoon plain yogurt with live cultures

1 to 2 teaspoons whole milk (optional, for thinning)

1 cup plain full fat yogurt (alternative quick substitute)

pinch of salt (optional)

How to Make this

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1. Gather everything: 1 cup heavy cream (not ultra pasteurized), 1 tablespoon cultured buttermilk or 1 tablespoon plain yogurt with live cultures, a pinch of salt if you want, and a clean jar with a loosely fitting lid or cheesecloth.

2. Pour the heavy cream into the jar, add the tablespoon of buttermilk or live-culture yogurt and stir gently to combine, dont overmix.

3. Cover the jar loosely so air can get in, set it on the counter at room temperature ideally around 70 to 75°F, and let it sit undisturbed.

4. Check it after 12 hours and again at 24 hours; it will thicken and develop a tangy flavor, usually ready around 18 to 24 hours but sometimes up to 48 hours if your kitchen is cool.

5. When it smells tangy and has thickened to a soft, spoonable texture stir it once, taste and add a pinch of salt if you like.

6. If it’s too thick for your use, thin with 1 to 2 teaspoons whole milk, adding a little at a time until you reach the consistency you want.

7. Transfer to a sealed container and chill for at least 4 hours to firm up and let flavors mellow.

8. Store in the fridge for up to 1 to 2 weeks, use a clean spoon every time so it lasts longer.

9. Quick substitute option: if you dont want to culture cream, use 1 cup plain full fat yogurt as a ready sour cream substitute, whisk in up to 2 teaspoons whole milk for creamier texture and a pinch of salt to taste, then chill before using.

Equipment Needed

1. Clean glass jar with a loosely fitting lid or a square of cheesecloth to cover
2. 1 cup measuring cup (for the cream)
3. 1 tablespoon measuring spoon
4. Small spoon or mini whisk for gentle stirring, dont overmix
5. Kitchen or room thermometer (optional, handy if your kitchen is cool)
6. Rubber spatula to scrape the cream into containers
7. Airtight container or jar for chilling and storing
8. Clean serving spoon or small ladle to use each time so it lasts longer

FAQ

Q: How long does homemade sour cream keep in the fridge? A: Stored in a clean airtight container it usually stays good 1 to 2 weeks. Always sniff and look for mold or off smells before using.

Q: Can I use plain yogurt instead of cultured buttermilk? A: Yes, 1 tablespoon plain yogurt with live cultures works fine. Or for a super quick fix just use 1 cup plain full fat yogurt as a substitute.

Q: Do I have to use non ultra pasteurized cream? A: Preferably yes. Regular pasteurized cream cultures more reliably. Ultra pasteurized can still work but sometimes it won’t thicken well.

Q: How do I get the right thickness? A: Let the cream+culture sit at room temp until thickened, usually 12 to 24 hours, then chill. If it’s too thick add 1 to 2 teaspoons whole milk to thin, stir gently.

Q: Can I heat or cook with homemade sour cream? A: You can use it in cooked dishes but it may break if boiled. Stir it into warm sauces at the end or add to hot soups off the heat to keep it smooth.

Q: What if it smells a little tangy but not bad? A: Tanginess is normal. If it smells sharply sour, yeasty, or has visible mold, toss it. A mild tang and creamy smell means it’s fine to eat.

Easy Homemade Sour Cream Recipe Substitutions and Variations

Heavy cream: swap with full fat coconut cream (1:1) for a dairy free sour cream, expect a slight coconut taste; or make a quick mimic by stirring 3/4 cup whole milk with 1/4 cup melted unsalted butter to equal 1 cup heavy cream.
Cultured buttermilk or plain yogurt (1 tbsp): use plain kefir or a tablespoon of whey from yogurt, they have live cultures and will ferment the cream the same way; if you just want tang fast, 1 tbsp lemon juice or white vinegar in the mix gives sourness but won’t culture.
Whole milk (for thinning): substitute with low fat milk, unsweetened almond milk, or even water if you only need to loosen texture a bit; add small amounts until you hit the thickness you want.
Plain full fat yogurt (quick substitute): use Greek yogurt (same amount) for a thicker, tangier result, or blend silken tofu with a little lemon juice for a dairy free alternative that’s smooth and neutral.

Pro Tips

1. Use fresh, non ultra pasteurized cream if you can, it really thickens better. If all you got is UHT you can still try but warm the jar gently to about 80 to 90 F first, dont let it go over 110 F or youll kill the cultures.

2. Keep the temp steady. Set the jar in a turned off oven with the light on or wrap it in a towel and put it somewhere draft free, that steadiness = more reliable tang and texture. Resist stirring early, stirring slows the set.

3. For extra smoothness chill fully then whisk by hand or pulse a stick blender for 5 to 10 seconds, it takes care of any slight graininess. If you want it thicker, drain a little whey through a fine mesh or coffee filter but go slow or youll end up closer to butter.

4. Taste before salting, a tiny pinch goes a long way. Store in the coldest part of the fridge and always use a clean spoon so it keeps its best for the full 1 to 2 weeks, dont double dip or youll shorten the life.

Easy Homemade Sour Cream Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I share a quick Homemade Sour Cream method that uses just two pantry ingredients and a simple step most people overlook.

Servings

servings

Calories

206

kcal

Equipment: 1. Clean glass jar with a loosely fitting lid or a square of cheesecloth to cover
2. 1 cup measuring cup (for the cream)
3. 1 tablespoon measuring spoon
4. Small spoon or mini whisk for gentle stirring, dont overmix
5. Kitchen or room thermometer (optional, handy if your kitchen is cool)
6. Rubber spatula to scrape the cream into containers
7. Airtight container or jar for chilling and storing
8. Clean serving spoon or small ladle to use each time so it lasts longer

Ingredients

1 cup heavy cream (preferably not ultra pasteurized)
1 tablespoon cultured buttermilk or 1 tablespoon plain yogurt with live cultures
1 to 2 teaspoons whole milk (optional, for thinning)
1 cup plain full fat yogurt (alternative quick substitute)
pinch of salt (optional)

Directions

Gather everything: 1 cup heavy cream (not ultra pasteurized), 1 tablespoon cultured buttermilk or 1 tablespoon plain yogurt with live cultures, a pinch of salt if you want, and a clean jar with a loosely fitting lid or cheesecloth.
Pour the heavy cream into the jar, add the tablespoon of buttermilk or live-culture yogurt and stir gently to combine, dont overmix.
Cover the jar loosely so air can get in, set it on the counter at room temperature ideally around 70 to 75°F, and let it sit undisturbed.
Check it after 12 hours and again at 24 hours; it will thicken and develop a tangy flavor, usually ready around 18 to 24 hours but sometimes up to 48 hours if your kitchen is cool.
When it smells tangy and has thickened to a soft, spoonable texture stir it once, taste and add a pinch of salt if you like.
If it’s too thick for your use, thin with 1 to 2 teaspoons whole milk, adding a little at a time until you reach the consistency you want.
Transfer to a sealed container and chill for at least 4 hours to firm up and let flavors mellow.
Store in the fridge for up to 1 to 2 weeks, use a clean spoon every time so it lasts longer.
Quick substitute option: if you dont want to culture cream, use 1 cup plain full fat yogurt as a ready sour cream substitute, whisk in up to 2 teaspoons whole milk for creamier texture and a pinch of salt to taste, then chill before using.

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.