So Stinking Easy: Super Rich Homemade Sour Cream

“You can never be too rich or too thin”- Wallis Simpson

Clearly, La Simpson was not talking about sour cream.

This falls into the category of “not quite a recipe”.  You mix two ingredients together, wait 2 days and voila! super tangy, super rich sour cream.

Sour Cream and Jar

I am so thick and rich

I’ve decided this is “blog post worthy” because it was a revelation to me how easy it is, and I think maybe it will be for you too. I’m just sharing the love.

So, why would you bother to make sour cream when you can buy it? That’s a valid question.  Sometimes it’s just fun to have a cooking project. This is great to do with kids.  Sometimes it’s about bragging rights. ie “Hey, guys. I made this.” But the best reason to make something at home is because it’s better than anything you can buy.

I started making my own sour cream on a fairly regular basis because I really love the flavor and consistency.  There are really delicious sour creams, creme fraiches and Mexican cremas out there, but I haven’t come across anything that approximates this homemade version. The sour creams and creme fraiches are too thick, and most of the cremas I find have fillers like xantham gum, which make them, well, gummy.  This is the best of all worlds: creamy and thick and tangy and unctuous. It’s so good.

Super Rich Homemade Sour Cream

Yield: about 4 cups

note: for best results pasteurized cream is fine, but ultra-pasteurized is to be avoided- it has a funky “cooked” taste. If you can get your hands on some cream from grass-fed cows (which, I usually cannot) that is the best.

note 2: sometimes I use yogurt from a local Indian restaurant as my dairy culture- they make it fresh daily and it’s tangy and amazing- it tastes “alive” so I know there is thriving happy bacteria.  If you use store bought dairy, just make sure the label indicates that it is pro-biotic or has a live culture.


24 oz heavy cream

3/4 cup pro-biotic dairy (kefir, plain yogurt, or buttermilk are good options)


1.Combine ingredients in a jar or clear plastic container. Shake. Place container on counter.

2.Wait 24 hours. Shake. Wait another 24 hours.

3.Stir. Enjoy! (on everything)  Will last a few weeks in the fridge.

Peaches and Cream.

Peaches and Cream



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Bread, Cakes And Ale

A celebration of bread, cakes, beer, and grain-based foods.

The Copy Lab

where creatives bond

The Garum Factory

Great food, real life

Brooklyn Homemaker

modern classic recipes, story telling, and a little bit of history. Oh yeah, and schnauzers.

The Savage & The Sage

My Soul Eats with its Hands

Tavole Romane

Alla ricerca di tutto il Buono di Roma

My Soul Eats with its Hands

ChefSteps - Cook Smarter

My Soul Eats with its Hands

Curious Cook

My Soul Eats with its Hands

The Straight Up

Pre-prohibition cocktails and modern twists on classics

%d bloggers like this: