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Bowl of homemade sour cream in a blue bowl that rests on a cutting board and chips.

Homemade Sour Cream

  • Author: Ben Myhre
  • Prep Time: 5 minutes
  • Cook Time: 24 hours
  • Total Time: 24 hours 5 minutes
  • Yield: 40 Servings 1x
  • Category: Dairy
  • Method: Sour
  • Cuisine: American


Making your own homemade sour cream is such a personal touch on any recipe you might need this accompaniment for. Sure, you could go buy some sour cream, but why do that when you can make your own! Look... I get it. This isn't something you do every day, but it is fun to try and very tasty.


  • 2 cups heavy whipping cream (NOT ultrapasteurized), left out for a bit so at room temperature 
  • 4 teaspoons lemon juice
  • ½ cup whole milk


  1. In a mason jar or similar dishes, add all ingredients and stir really well.
  2. Cover with a paper towel and rubberband
  3. Allow to sit out of the fridge a warm, but not hot, area for 8-24 hours. About 72° degrees Fahrenheit would be perfect.
  4. Once done, stir, and store in the fridge for up to a few weeks.


  • I use a quart mason jar
  • Eight hours minimum to make this sour cream, but up to 24 hours and then refrigerate.
  • If your house is cold, try placing in the microwave with a glass of hot water off to the side and the microwave light on.


  • Serving Size: 1 Tablespoon
  • Calories: 42 Calories
  • Sugar: 3 g
  • Sodium: 0 mg
  • Fat: 5 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 2 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 16 mg

Keywords: homemade sour cream