DIY Sour Cream
Easy and with only a few everyday ingredients. This sour cream doubles as a fun, safe, and edible experiment.
Prep Time 2 minutes mins
Resting Time 1 day d
- 2 C Cream We used the cream of the top of farm fresh milk, but heavy cream from the store will work.
- 1/2 C Milk We used whole milk.
- 1/4 C White Vinegar or Lemon juice
Whisk everything together in a bowl.
Cover with a cheese cloth, towel, or paper towel. Something breathable and that keeps it clean.
Let it rest for 24 hrs at room temperature.
Separation will occur. Depending on thickness, you can stir it all together or if there's a lot of liquid you can scrap off the creamy top layer and pour out the liquid below. We scrapped off the top layer and used that as our sour cream. Perfect consistency and tasted similar to the store bought.
Great Job! What do you think about that?