Never buy store bought again! Today we share how to make Homemade Sour Cream that is perfect for your baking and uses 3 simple ingredients.

Our community loves making their own ingredients from scratch. Apart from the obvious health benefits, there are savings too.

When you choose homemade over store-bought, you remove the preservatives, additives, and unwanted nasties and that can only be a good thing. The fewer ingredients in your recipes, the better your digestive system will be in the long term.

Sour Cream is one of those very handy ingredients. It’s great to have in your fridge and who doesn’t love a big dollop on baked potatoes?

We were amazed to learn it is super easy to make, using only 3 ingredients.

This will be perfect for your baking and is so much nicer to serve up with nachos, desserts, or your favorite scrambled or deviled eggs. You might also like to try the amazing Sour Cream Chicken Recipe on our site.

Homemade Sour Cream Recipe Ingredients

  • 1 cup (8oz / 240g) heavy cream
  • 2 teaspoon lemon juice ( or white vinegar)
  • ΒΌ cup (2oz / 60g) milk

Homemade Sour Cream Video Tutorial

via Bigger Bolder Baking

Today, Gemma from Bigger Bolder Baking shows us how to make our very own Homemade Sour Cream and it is better than anything you will purchase from the store.

We highly recommend that you view her quick video as she shares some fantastic tips. To see Gemma in action, click Play above ^

How To Make Homemade Sour Cream

In this recipe, Gemma uses a jar to mix the cream and lemon juice. You can also substitute the lemon for vinegar if you prefer. You mix them together and then pour the milk into the jar. Be sure to screw your lid tightly and shake all the ingredients really well.

Once your ingredients are combined nicely, remove the lid and pop a piece of kitchen paper over the jar. Keep in place by securing with a rubber band.

Pop to one side on your countertop and leave it overnight. You will need to allow around 24 hours for the mixture to set up.

After 24 hours your mixture should have firmed up. Simply give it a stir. Pop the jar lid back on and your sour cream can be stored in your fridge. It will last up to 2 weeks.

Gemma says that the homemade version is thinner than what you purchase in the store. This is because it doesn’t use any thickeners or gelling agents.
It will still taste every bit as good and Gemma says it actually blends in with her recipes a lot better than the commercial grade.

Want More Gemma?

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