Sour Cream

Sour cream, a staple ingredient in many cuisines worldwide, can easily be made at home using just three ingredients: heavy cream, lemon juice, and apple cider vinegar. The process is simple and takes only a few minutes of active time, with the cream thickening and developing tanginess over the course of 24 to 48 hours. The resulting sour cream can be used as a topping for soups, salads, and baked potatoes, or as a base for dressings, dips, and sauces.

Sour cream has been a staple ingredient in many cuisines worldwide for centuries. It is believed to have originated in Eastern Europe, where it was traditionally made by allowing milk to naturally sour. Over time, people began to add lemon juice or vinegar to the milk to speed up the souring process and control the flavor. Today, sour cream is commonly made using a starter culture, but this homemade method using lemon juice and vinegar is a simple and effective way to create a delicious and versatile ingredient.

Prep time: 5 | Cook time: 0 | Serves: 4

Ingredients

• 1 cup heavy whipping cream
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar

Instructions

1. In a medium bowl, whisk together the heavy whipping cream, lemon juice, and apple cider vinegar.
2. Cover the bowl and let it sit at room temperature for 24 to 48 hours, or until the cream has thickened and become tangy.
3. Once the sour cream is set, stir it well and store it in an airtight container in the refrigerator for up to 2 weeks.

Why It Works

• Using heavy whipping cream ensures that the sour cream will be thick and creamy.
• Lemon juice and apple cider vinegar provide the acidity needed to sour the cream, and they also contribute to the tangy flavor.
• Letting the cream sit at room temperature for 24 to 48 hours allows the bacteria in the lemon juice and vinegar to ferment the lactose in the cream, producing lactic acid and other compounds that give sour cream its characteristic flavor and texture.