Sour Cream Recipe
Make Sour Cream Recipe in just 14h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Optional for thicker/richer sour cream
Finishing (optional)
Method
Prepare and Inoculate
Warm the cream
Pour 2 cups heavy cream into a clean glass jar or nonreactive container. Warm the cream gently to about 75–85°F (24–29°C). You can do this by placing the jar in a warm water bath for a few minutes. The cream should feel slightly warm but not hot.
Add culture
Stir in 2 tablespoons of plain yogurt (with live cultures) or buttermilk until evenly distributed. If you are using powdered milk to increase body, dissolve 1 tablespoon powdered milk into the cream before adding the yogurt. Mix gently but thoroughly with a clean spoon or whisk.
Incubate and Thicken
Cover the jar with a lid loosely (or with a clean cloth and rubber band) to keep out dust but allow slight airflow. Place the jar in a warm, draft-free spot where temperature will stay around 70–80°F (21–27°C). Common places: an oven with the light on, a turned-off microwave with a cup of warm water, or a countertop in a warm kitchen.
Allow the mixture to incubate undisturbed for 12–24 hours. Check at 12 hours — it should be noticeably thickened and tangy. Incubating longer (up to 24 hours) yields stronger tang and thicker texture. Do not refrigerate during incubation.
Cool and Adjust
When the sour cream has the desired thickness and tang, stir gently and taste. If it’s thicker than you want, stir in whole milk 1 teaspoon at a time (up to about 2 tablespoons) until desired consistency is reached. If it is too thin, you can chill it; refrigeration will thicken it as fats solidify. Alternatively, for a thicker product, strain some whey through a fine mesh or cheesecloth for 1–2 hours.
If desired, stir in up to 1 teaspoon salt to taste. Transfer the sour cream to a covered container and refrigerate for at least 4 hours before using — refrigeration helps flavors meld and texture set. Properly stored, homemade sour cream keeps in the fridge for 7–10 days.