If your refrigerator is anything like mine, half of the space is jam-packed with condiments. Those tubs of miso, sticks of butter, and bottles of salad dressing can add something special to simple weeknight meals. Instead of buying more sour cream from the store, I like to make the tangy, creamy condiment from what I already have on hand. It helps keep my grocery bill in check (something I prioritize as much as flavor when it comes to meal planning), and it avoids food waste.
Commercial cultured sour cream is made by adding lactic acid cultures to heavy cream, giving it a thick texture and tangy flavor. Homemade sour cream requires just two ingredients: heavy cream and an acid, like freshly squeezed lemon juice or distilled white vinegar. I like to use a ratio of 1 cup cream to 1 tablespoon lemon juice or vinegar.
Combine heavy cream and lemon juice (or vinegar) in a clean glass jar and stir with a clean spoon. Cover the jar loosely with a paper towel or coffee filter to allow for airflow while protecting the cream as it sits out. After about 24 hours the cream will have thickened slightly. Give the cream a stir and move it to the refrigerator for longer storage.
What Can You Substitute for Sour Cream?
If you don’t have 24 hours to devote to thickening cream on your counter, try one of these other sour cream substitutes.
