Sour Cream Recipe

Combine

Measure 2 cups of heavy cream into a clean glass jar or bowl. Add 2 tablespoons of cultured buttermilk to the cream. This introduces live cultures needed to thicken and acidify the cream.

Mix

Stir the cream and buttermilk gently with a clean spoon or small whisk until evenly combined. Avoid incorporating a lot of air.

Cover and incubate

Cover the jar or bowl loosely with a lid, cloth, or plastic wrap to allow some airflow but keep out dust. Leave the mixture at room temperature (ideally 70–75°F / 21–24°C) undisturbed for 12–24 hours. After 12 hours check for thickness and tang: it should be noticeably thicker and have a mild tang. If it is not thick enough or tangy enough, let it sit up to 24 hours, checking periodically.

Chill to finish

Once the mixture has thickened and developed the desired tang, stir gently, then cover tightly and refrigerate for at least 4 hours (preferably overnight). Chilling firms the texture and slows the cultures.

After chilling, taste the sour cream. If desired, stir in up to 1 teaspoon of salt to enhance flavor. For a brighter tang, you can add up to 1 teaspoon of fresh lemon juice and mix thoroughly. Adjust salt and lemon to taste.

Transfer the sour cream to a sealed container and store in the refrigerator. Use within 7–10 days for best quality. Reserve a tablespoon of finished sour cream as a starter for your next batch if you wish (keep refrigerated and use within a week).