How to make sour cream from raw milk

Have you ever wondered how to make sour cream, homemade from scratch? Today, I share with you my no-fail method using three simple ingredients along with three ways to make your own at home.

Table of Content

• Why make sour cream at home?
• A few ways to make sour cream
• Ingredients
• How to make sour cream
• Substitute for sour cream
• Sour cream vs. creme fraiche
• Tips for success
• Make your own
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

Buttermilk has now become an almost essential ingredient in the kitchen. It used to be on my weekly shopping list until I realized that I had to make it myself to save a few extra bucks.

Making sour cream is much easier than some might believes and is the same as making homemade buttermilk or yogurt! It can be made from either cow’s milk or goat’s milk. The best part is all you need to do is leave it overnight on the counter! The longer you leave the tangier the flavor. Also, using it is as easy as giving it a good stir and adding it to the recipe!

How to make sour cream

1 & 2 – Using lemon juice or vinegar

• Place room temperature milk in a mason or glass jar. Add lemon juice or vinegar. Close the lid and give it a good shake.Pro tip – if the milk was in the fridge, make sure to warm it in the microwave for 10 seconds so it’s not too cold.
• Open the lid again. Now, add the room temperature heavy cream. Close the lid and give it a good shake again. Alternatively, use a whisk to ensure it is well combined.Pro tip – it is important that the cream is almost room temperature (about 110F) If not warm it in the microwave or in a saucepan on the stovetop. The cooler the cream the longer it will take for the bacteria to ferment.
• Cover the jar with a kitchen towel, or use a breathable cheesecloth and rubber band.Pro tip – we want the active culture in the milk to breathe and multiply so we need it to be covered but not sealed.
• Let sit in a warm place for a minimum of 12 hours to a maximum of 24 hours. At this time – you should have a thick luscious sour cream.Pro tip – depending on the percentage of fat in the milk and cream some whey would have been separated and resting at the bottom of the jar. This is normal.
• Thicker sour cream – If you want thicker sour cream, pour the sour cream into cheesecloth to drain all the excess whey.Pro tip – dry milk powder can also be added to the milk and cream mixture to improve the consistency of sour cream.
• Cover the mason or glass jar with its own lid now and store it in the fridge to chill. The sour cream is ready to use. It will stay fresh for up to 2 weeks in the fridge.Pro tip – the sour cream will thicken and mature, making it sourer over time as it cools in the fridge.

3. Using a sour cream starter

You can buy sour cream starter here

• Place raw cream in a bowl. Add one sachet of sour cream starter and mix well with a whisk. Let sit for 2 minutes then whisk well againPro tip – it is very important that the sour cream starter is well mixed with the cream so letting it rest and soak then stirring again helps.
• Pour the cream into a mason jar and cover with a kitchen cloth or cheesecloth with a rubber band. Leave in a warm, dark place for at least 12 hours undisturbed or until it is set and tastes sour.Pro tip – we want the active culture in the milk to breathe and multiply so cover but do not seal.
• Place in the fridge for at least 3 hours before you use it. This sour cream will keep in the fridge for up to 3 weeks.

Frequently asked questions

Printable Recipe

Top 21 how to make sour cream from raw milk

How to Make Sour Cream

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• Published: 02/04/2022
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Raw Sour Cream – Made With Fresh Cultured Raw Cream

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