I love sour creams it goes on everything but at the same time I can’t decide between buying the little container or the big one, because I only go thru half? So how excited was I to find a recipe to make my own, so I can make as much as I need at a time:
These measurements will make 1 1/4 cups of sour cream. You can scale the recipe up or down to meet your needs, but use a quart jar if you’re making more than two cups.
Pour the ingredients into the sterilized jar and seal it. Shake the jar vigorously to combine the cream and the buttermilk. The lactic acid bacteria in the buttermilk will ferment the cream, causing it to sour and thicken.
That’s it. You’ve just made your own sour cream. Set the mixture aside and let it sit at room temperature for 24 hours. This will allow the sour cream to develop.
Give your finished sour cream a good stir when you’re ready to serve it, or store it in the refrigerator if you won’t be using it right away.
How to Make Low-Fat Sour Cream
You can replace some of the cream with whole milk, half-and-half, or light cream if you’d prefer a low-fat version. Just keep in mind that your sour cream won’t turn out quite as thick if you cut the fat.