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homemade sour cream in a large glass mason jar
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How To Make Homemade Sour Cream

Homemade sour cream is rich, creamy, and surprisingly easy to make with just two ingredients. This is a delicious staple perfect for topping baked potatoes, tacos, soups, and using in your favorite recipes.
Prep Time2 minutes
Rest Time10 hours
Total Time10 hours 2 minutes
Course: Condiment, Dip, Sauce
Cuisine: American
Servings: 16 ounces
Calories: 102kcal
Author: Meaghan @ 4 Sons R Us

Ingredients

  • 2 Cups Heavy Cream
  • 2 tbsp White Vinegar or lemon juice
US Customary - Metric

Instructions

  • Pour the heavy cream into a sealable jar or container.
    2 Cups Heavy Cream
  • Add the vinegar (or lemon juice) and gently stir, while ensuring the vinegar gets mixed with all of the cream.
    2 tbsp White Vinegar
  • Cover and allow to sit at room temperature for 4 hours, then place in the fridge overnight. Enjoy!

Notes

  • It's very important to mix the vinegar thoroughly into the cream. If it doesn't get distributed it throughout the heavy cream, it will be runny.
  • If you like your sour cream tangier, use lemon juice instead of vinegar or stir in an extra tablespoon of vinegar.
  • The sour cream may need a longer time at room temperature if your kitchen is very cool.
  • It will thicken more as it cools in the fridge.
  • Use a clean spoon each time you use the sour cream to help keep it fresh.

Nutrition

Calories: 102kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 8mg | Potassium: 28mg | Sugar: 1g | Vitamin A: 437IU | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.03mg