How to Make Homemade Sour Cream (2 Ingredients, No Additives)
As backyard homesteaders, Daniel and I are always looking for easy ways to cut back on what we buy at the store. That’s especially true for things we use regularly—like sour cream. It’s one of those ingredients I always seem to need, whether I’m making tacos, dips, or baked potatoes. The good news? Homemade Sour Cream is ridiculously easy to make. All you need is two ingredients, a jar, and a little patience. It’s rich, creamy, and free from thickeners, preservatives, or mystery ingredients.
Why Make Your Own Sour Cream?
When you make sour cream at home, you know exactly what’s going into it. No gums, stabilizers, or additives—just real dairy and a natural acid. It also saves a trip to the store and costs less than the prepackaged version. Plus, the flavor is far fresher.
If you’re trying to buy less and do more from scratch like we are, this is a great place to start.
Homemade Sour Cream Recipe
Prep Time: 2 minutes
Rest Time: 10+ hours
Yields: About 16 ounces
Ingredients
- 2 cups heavy cream
- 2 tablespoons white vinegar (or lemon juice)
Items Needed
- Mason jar with lid or any sealable container
Directions for Homemade Sour Cream
- Pour the heavy cream into your jar or container.
- Add the vinegar (or lemon juice) and stir gently but thoroughly to ensure the acid mixes throughout the cream.
- Cover and let sit at room temperature for 4 hours. For a tangier flavor and thicker texture, you can let it rest for up to 12 to 18 hours.
- Transfer to the fridge and let it chill overnight before using.
Tips for Success in Homemade Sour Cream
- Store in an airtight container in the fridge for up to 1 week. Do not freeze.
- Make sure the acid reaches all of the cream to avoid a thin consistency. It will still taste great, but may not thicken properly.
- For a tangier taste, use lemon juice or increase the vinegar to 3 tablespoons.
- Print Our Free Printable Recipe Card
What to Use It On
Homemade sour cream is incredibly versatile. Use it in:
- Tacos and burritos
- Baked potatoes
- Dips and dressings
- Cakes and muffins
- Casseroles and stroganoff
This is one of those “set it and forget it” recipes that makes you feel like a rock star in the kitchen. It’s a small, simple way to gain more control over what’s in your food—one jar at a time.
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Homemade Sour Cream
Ingredients
- 2 cups heavy cream
- 2 tablespoons white vinegar (or lemon juice)
Instructions
- Pour the heavy cream into your jar or container.
- Add the vinegar (or lemon juice) and stir gently but thoroughly to ensure the acid mixes throughout the cream.
- Cover and let sit at room temperature for 4 hours. For a tangier flavor and thicker texture, you can let it rest for up to 12 to 18 hours.
- Transfer to the fridge and let it chill overnight before using.
Notes
- Store in an airtight container in the fridge for up to 1 week. Do not freeze.
- Make sure the acid reaches all of the cream to avoid a thin consistency. It will still taste great, but may not thicken properly.
- For a tangier taste, use lemon juice or increase the vinegar to 3 tablespoons.
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