Sour Cream
1 cup heavy cream
1 tablespoon lemon juice or white vinegar.
How to Make Sour Cream
Combine heavy cream and lemon juice or vinegar in a clean glass jar. Stir with a clean spoon.
Cover the jar loosely with a paper towel or coffee filter. This allows proper airflow while protecting the cream as it sits out.
Let sit at room temperature for 24 hours. After about 24 hours the cream will have thickened slightly. Overnight might work.
Store in the refrigerator. Give the cream a stir and move it to the refrigerator for longer storage.
Storage Tips
Refrigerate in an airtight container for up to 2 weeks.
What Can You Substitute for Sour Cream?
If you don’t have 24 hours to devote to thickening cream on your counter, try one of these other sour cream substitutes.
Plain regular or Greek yogurt. Plain yogurt is an obvious swap for sour cream, given they are both creamy and tangy dairy products. Keep in mind that regular yogurt has a thinner consistency, while Greek yogurt has a texture closer to sour cream.
Cream cheese. Soften cream cheese at room temperature or in the microwave. Then add enough milk or cream to thin it out to your desired consistency. You may also want to add lemon juice or vinegar to boost the acidic flavor.
Mayonnaise. Although mayo isn’t a cultured dairy product, its creamy consistency can be an acceptable substitute in dips and dressings. This substitute works best when mayo is mixed with yogurt or buttermilk.
Buttermilk. When you’re looking for a creamy tang, buttermilk can be just the thing. While it does not have the thickness of sour cream, it is useful for adding the flavor of cultured dairy.