Sour Cream Recipe
Make Sour Cream Recipe in just 16h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Dairy
Starter Culture
Optional Finishing
Method
Prepare and Inoculate
- 1
Combine dairy
In a clean glass jar or bowl, pour 2 cups heavy cream and 1 cup whole milk. Stir gently to combine until uniform.
- 2
Temper and add starter
If your starter (buttermilk or yogurt) is chilled, take it to room temperature for 10–15 minutes. Stir 2 tablespoons of the live-culture buttermilk or yogurt into about 2 tablespoons of the cream mixture to temper, then whisk that back into the rest of the cream and milk until evenly distributed.
Fermentation
- 3
Incubate
Cover the jar loosely with a lid, cheesecloth, or a clean towel to allow slight airflow but keep dust out. Leave the mixture at a consistently warm room temperature (68–75°F / 20–24°C) undisturbed for 12–24 hours. Check after 12 hours — it should thicken slightly and develop a mild tang. For thicker and tangier sour cream, allow up to 24 hours; the exact time depends on room temperature and desired tang.
- 4
Test for readiness
Gently tilt the jar; the mixture should coat the side and have a thickened consistency similar to store-bought sour cream. Taste a small amount: it should be mildly tangy. If not thick/tangy enough, continue fermenting and check every 2–3 hours.
Finish and Chill
- 5
Refrigerate to thicken
Once the desired thickness and tang are reached, stir the sour cream gently, cover tightly with a lid, and refrigerate for at least 6 hours (preferably overnight). Chilling will further thicken the cultured cream and slow fermentation.
- 6
Season (optional)
After chilling, if desired, stir in up to 1 teaspoon of salt to taste and up to 1 teaspoon of lemon juice to brighten the flavor. Mix until uniform. Adjust salt/lemon in small increments and taste as you go.
- 7
Store
Keep the sour cream in a sealed container in the refrigerator. Use within 10–14 days. Always use clean utensils to prevent contamination and preserve culture activity.