Homemade Sour Cream with Yogurt
Elevate your kitchen creations with this simple yet sensational Homemade Sour Cream with Yogurt recipe! Crafted with just three wholesome ingredients—plain full-fat yogurt, rich heavy cream, and a touch of freshly squeezed lemon juice—this recipe is the perfect way to enjoy a creamy, tangy, and preservative-free alternative to store-bought sour cream. Requiring just 10 minutes of prep time and a bit of patience for the fermentation magic to work, this sour cream boasts a velvety texture and robust flavor that will transform any dish. Use it as a luscious topping, a dip for snacks, or a base for your favorite sauces. With just one jar and room temperature magic, you'll have a versatile staple that’s as delicious as it is natural. Perfect for family meals or creative culinary adventures, this homemade sour cream keeps fresh for a week in the fridge—if it lasts that long!
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Recipe Information
Ingredients
- 120 ml Plain yogurt (unsweetened, full-fat)
- 240 ml Heavy cream (whipping cream, minimum 35% fat)
- 1 tablespoon Lemon juice (freshly squeezed)
Instructions
In a clean mixing bowl, combine the plain yogurt and heavy cream. Stir thoroughly with a whisk until the mixture is smooth and no lumps remain.
Add the freshly squeezed lemon juice. Stir again to ensure the lemon juice is evenly distributed throughout the mixture.
Transfer the mixture into a glass jar or an airtight container.
Cover the jar loosely with a lid or clean kitchen towel. Allow the mixture to sit at room temperature (approximately 21°C or 70°F) for 12-24 hours. This is where the mixture will thicken and develop its tangy flavor.
After 12-24 hours, check the consistency. The sour cream should be thick and creamy. If it is not, let it sit for a few more hours, checking periodically.
Once the desired texture and tanginess are achieved, seal the jar with a tight-fitting lid and refrigerate the sour cream for 2-3 hours to fully chill and set.
Use your homemade sour cream as a topping, a dip base, or an ingredient in your favorite recipes. It can be stored in the refrigerator for up to one week.
Nutrition Facts
Calories |
909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.0 g | 118% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 287 mg | 96% | |
| Sodium | 136 mg | 6% | |
| Total Carbohydrate | 13.0 g | 5% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 12.4 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 307 mg | 24% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 282 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
