Homemade Sour Cream

Name: Homemade Sour Cream
Total time: 12–24 hours total (5 minutes prep, 12–24 hours culture)
Yield: Makes 2 cups
Ingredients: 2 cups heavy cream (or 1 cup heavy cream and 1 cup whole milk for a slightly lighter version); 2 tbsp plain unsweetened yogurt (with live and active cultures) OR 2 tbsp cultured buttermilk; Optional: ¼ tsp salt (or to taste); Clean glass jar or container with tight lid; Whisk or spoon; Kitchen thermometer (optional); Fine mesh strainer or cheesecloth (optional, for thicker sour cream)

Thick, creamy, fresh and better than store-bought — only two ingredients.

Homemade Sour Cream, photographed by Bobbie — The original food picture from Bobbie's recipe card.

Makes 2 cups 12–24 hours total (5 minutes prep, 12–24 hours culture)Buy ingredients on Amazon Make a shopping list for this

VegetarianContains dairyMake ahead

Bobbie's tips: use high-quality fresh cream; make sure your starter has live active cultures; keep the jar at a steady room temperature; the longer it cultures, the tangier it becomes; strain overnight for ultra-thick sour cream. Variations: herbed (1 tbsp chopped chives, dill, parsley, or ½ tsp garlic powder) or spicy (¼ tsp cayenne, smoked paprika or hot sauce). Keeps 2–3 weeks in the fridge — always use a clean spoon, and do not freeze. Nutrition per 2 tbsp, from Bobbie's card: about 60 calories, 6 g fat, 1 g carbohydrates, 1 g protein.

Ingredients

2 cups heavy cream (or 1 cup heavy cream and 1 cup whole milk for a slightly lighter version)
2 tbsp plain unsweetened yogurt (with live and active cultures) OR 2 tbsp cultured buttermilk
Optional: ¼ tsp salt (or to taste)

Equipment

Clean glass jar or container with tight lid
Whisk or spoon
Kitchen thermometer (optional)
Fine mesh strainer or cheesecloth (optional, for thicker sour cream)

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Method

1
Combine the ingredients: in a clean bowl, combine the heavy cream and plain yogurt (or cultured buttermilk). Add salt if desired. Whisk until well blended.
2
Transfer to a jar: pour the mixture into a clean glass jar or container. Cover loosely with a lid.
3
Let it culture: leave at room temperature (68–75°F / 20–24°C) for 12–24 hours, undisturbed, until it thickens and develops a tangy flavour.
4
Check the texture: after 12 hours, check the thickness and taste. If you prefer a stronger tang, let it sit a few more hours.
5
Optional — strain: for a thicker sour cream, strain the cultured mixture through a cheesecloth-lined strainer for 1–2 hours in the refrigerator.
6
Chill and enjoy: stir well and refrigerate for at least 2 hours before serving. It will continue to thicken as it chills.

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From Bobbie's “Bobbie's Recipe Cards (batch 7)”. Written up by Bobbie's Kitchen · Updated 26 October 2026