How to Make Sour Cream?

Sour cream is my favorite ingredient to use in baking. At first, I faced the issue of store-bought sour cream not being available in my locality. I didn’t use it in large quantities because it could go bad. 

Then, I found out how to make sour cream. Since I learned for the first time how easy it is to make homemade sour cream, I have never bought it from the store. This is very important for baking, so why not share it with you all?

What is Sour Cream?

It is a creamy, smooth, tangy dairy product derived from souring cream. It’s prepared with regular cream through fermentation in the presence of lactic acid bacteria, which causes the cream to thicken & become acidic. 

So you get a thick, velvety consistency and a distinctly sour taste that can be replicated with dairy. I love it for dips, dressings, and cakes – cakes, cheesecake, or even cookies and biscuits.

Uses Of Sourcream In Baking

A Natural Raising Agent

Baking soda and sour cream are two ingredients that create a great flavour when combined. The acid in sour cream creates some kind of chemical process that enhances the expansion of cakes and other baked foods to become lighter and more tender.

Moisture Master

Let me explain this in a simple way: fat is essential not just for adding flavor but also for making food feel nice to eat. Using sour cream that has more fat helps keep your baked goods moist and delicious. 

Think about a cake made without butter or oil—it can dry and not very tasty. But don’t worry! Sour cream can save the day by keeping your cake from being too greasy while making it soft and enjoyable to eat.

Flavor Balancer

As for flavor, sour cream is a strong ingredient that is useful when expressing itself. A relatively low acidity complements sweet dishes in a dessert to make the taste profile richer. 

That’s why it is used as a cheesecake ingredient—to provide that extra flavor and complement the others.

Ingredients & Equipment Needed For Sour Cream

• 1 cup heavy cream (240 ml)
• ¼ cup whole milk (60 ml)
• Two tablespoons of lemon juice or white vinegar

Equipment

• Clean jar or container with a lid
• Cheesecloth or paper towel
• Rubber band (if using cheesecloth)
• Measuring spoons

Step-By-Step Process

1. Prepare Your Ingredients

In a bowl, whip your heavy cream and whole milk to the desired density, but make sure beforehand that they are at room temperature. This is highly helpful for the effective functioning of the fermentation process.

2. Mix the Cream

Reach heavy cream and pour it into a clean jar. Pour a bit of lemon juice or vinegar, then mix gently. After that, add the whole milk and stir it. The last step is the addition of whipped cream and grated chocolate. There is no need to be too exuberant—just make sure everything is mixed properly.

3. Let It Ferment

Place the latter over the mouth of the jar and fasten it with a rubber band, using cheesecloth or a paper towel. It will enable air to flow in and out of such spaces while excluding any unwanted particles. You should allow the mixture to remain in a warm and quiet part of the kitchen for 24 hours.

4. Check Your Creation

After 24 hours is a good time to look at your sour cream. If done properly, it should have reached a dense and creamy state. The batter will be thicker than most; I always love more think batter, so I stir it more than normal.

Can I Store Homemade Sour Cream?  

Yes, you can store homemade sour cream, but you must keep a few things in mind. You can store it in the refrigerator if you want to keep it for 1 to 2 weeks. However, I recommend keeping the temperature below 40°F (4°C) to keep the cream fresh.  

Storing Methods

Pack it in an airtight container and try to keep it towards the back of the fridge. Storing it in the door can cause it to spoil. The temperature at the back is more consistent.

Tip for Keeping Food Fresh—If you want to make your sour cream last longer, try storing it upside down. It helps create a seal that can slow down mold and bacteria growth.

How to Tell if Food is Bad—Always take a moment to check your food before using it. If it smells off, looks discolored, or has any mold, it’s safer to throw it away.

Common Mistakes When Making Sour Cream

1. Temperature Troubles

Souring cream is not about putting ingredients together; it’s all about providing the right texture. Dairy products like those found in a refrigerator can completely stop fermenting at very low temperatures. 

Room temperature is crucial for your ingredients; your cream and milk should be 70°F.

2. Neatness Matters

Because we have to make and store this, there are higher chances of germs in it. So, if you use unwashed jars, unwanted microorganisms can gather in the jar. You must always wash your equipment carefully. A sterilized jar is your first step to tasty sour cream that is safe for your stomach.

3. Ingredient Selection

It is important to note that not all dairy products are identical. The ultra pasteurized cream will not ferment correctly. Many of them need to produce milk, which lacks fat content, to produce the perfect sour cream. 

Always select whole milk and fresh standard pasteurized cream. Ensure you get the right quality, and your recipe’s ingredients have not expired.

4. Fermentation Fundamentals

Patience is key. Do not stir, and keep checking your mixture consistently. Continuous tinkering hampers the fermentation process. 

Allow it to remain undisturbed for anywhere between 24 hours or more at any one time in a constantly warm area. The fermentation process is slow; be patient, and do not try to force it.

5. Storage Tips

After fermentation, make sure to put your food in the fridge right away. Try to consume it within a week, and always look for any signs that it might have gone bad, like unusual smells or colors.

Homemade Sour Cream Nutritional Value

• Calories: 59
• Total Fat: 5.8 grams
• Saturated Fat: 3 grams
• Carbohydrates: 1.3 grams
• Protein: 0.7 grams
• Calcium: 3% of the Daily Value (DV)
• Vitamin A: 4% of the DV

Store-Bought Sour Cream

Its nutritional value depends on whether you consume it daily or occasionally.

• Regular Sour Cream ~ 59 calories, 6g fat per 2 tablespoons  
• 40 calories, 3g fat, light sour cream  
• Fat-Free Sour Cream ~ 22 calories, minimal fat; may have higher carbohydrates due to added stabilizers & thickeners.

Sour Cream Recipe: Quick FAQs

What is the shelf life of homemade sour cream?

Usually, homemade sour cream remains suitable for about 7 to 10 days if you keep it in a sealed container in the refrigerator.

Is it safe to make homemade sour cream?  

Yes, it’s safe! Just make sure you clean your equipment, use fresh ingredients, and follow the fermentation steps correctly. The acidity helps keep harmful bacteria away.

Can I use vinegar or lemon juice instead of each other?

Yes, you can! Both vinegar and lemon juice are great for adding acidity, which is needed for the fermentation process. Use whichever one you like or have available.

What temperature should the ingredients be? 

Aim for room temperature, about 70°F. Take your cream and milk out of the fridge about an hour before you start making it.

Final Takeaways

Now you know how to make delicious homemade sour cream with just some simple ingredients & a little bit of patience. It’s perfect for baking or as a tasty dip for snacks.

This simple recipe will make things much easier for you because it is difficult to find sour cream in the market, especially in a locality where few shops exist.