Easy Homemade Sour Cream (2 Ingredients)
Make fresh, tangy sour cream at home with just heavy cream and lemon juice (or vinegar)—no cooking required! It's creamy, customizable, and way better than store-bought. Great for dips, baking, tacos, or potatoes.
Prep Time: 5 minutes
Resting Time: 12-24 hours
Total Time: 12 hours 5 minutes (mostly hands-off)
Servings: 8 (about 2 tablespoons each; makes ~1 cup)
Yield: 1 cup
Calories (optional): ~200 per serving (approximate, based on heavy cream)
Ingredients
Ingredients
- Optional add-ins after thickening:
- Pinch of salt for flavor
- 1-2 teaspoons whole milk if it's too thick, to thin slightly
Instructions
- In a clean glass jar or container (like a pint Mason jar), pour in the heavy cream.
- Add the lemon juice (or vinegar) and stir gently with a clean spoon until fully combined. (You can also shake the jar with the lid on for 30-60 seconds.)
- Cover the jar loosely: Place a paper towel, cheesecloth, or coffee filter over the top and secure with a rubber band (or loosely screw on the lid to allow airflow while keeping dust out).
- Let it sit at room temperature (around 70-75°F; ideal in most homes) for 12-24 hours. It will thicken and develop a tangy flavor—the longer it sits, the tangier it gets. Check after 12 hours; it should be like thick yogurt or store-bought sour cream.
- Once thickened to your liking, stir well. Add a pinch of salt if desired, or a splash of milk to adjust consistency. Screw on the lid tightly and refrigerate. It will firm up more in the fridge.
Notes
Storage: Keeps in the fridge in an airtight container for up to 1-2 weeks. Stir before using.
Tips: Use fresh, high-quality heavy cream for the creamiest result. If your kitchen is cooler (<70°F), it may take closer to 24 hours; warmer speeds it up. For extra tang, use vinegar or let it sit longer. Variations: Some add ¼ cup whole milk or 1-2 tablespoons buttermilk/yogurt as a starter for more culture, but this 2-ingredient version is the easiest and most foolproof. Uses: Dollop on baked potatoes, tacos, chili, soups, or mix into dips, mashed potatoes, or baking recipes (like cakes or biscuits for tenderness). Why it works: The acid curdles the cream slightly, thickening it into sour cream without heat. This one's incredibly simple and satisfying—perfect for a quick homemade staple.
Tips: Use fresh, high-quality heavy cream for the creamiest result. If your kitchen is cooler (<70°F), it may take closer to 24 hours; warmer speeds it up. For extra tang, use vinegar or let it sit longer. Variations: Some add ¼ cup whole milk or 1-2 tablespoons buttermilk/yogurt as a starter for more culture, but this 2-ingredient version is the easiest and most foolproof. Uses: Dollop on baked potatoes, tacos, chili, soups, or mix into dips, mashed potatoes, or baking recipes (like cakes or biscuits for tenderness). Why it works: The acid curdles the cream slightly, thickening it into sour cream without heat. This one's incredibly simple and satisfying—perfect for a quick homemade staple.