If you’ve ever run out of sour cream at the worst possible time—right when you’re mixing a cake batter, stirring together a creamy sauce, or prepping taco night—this sour cream recipe is going to feel like a tiny miracle.

I used to think sour cream was one of those “just buy it” ingredients. But the first time I made it at home, I was honestly shocked by how simple (and satisfying) it was. Just cream, lemon juice, and milk. That’s it. No special tools. No drama. And it tastes richer, smoother, and fresher than anything on the shelf.

Whether you need a quick sour cream recipe, a version made with yogurt, or you just love making basics from scratch, this is your new secret weapon. And yes—it works beautifully for sour cream recipes dessert, dinner, baking, and even Indian sour cream recipes that need that silky tang.

So let’s make a batch. And then another. And probably another, because it’s that good.

Why This Sour Cream Recipe Is a Staple in My Kitchen

I’m a big believer in recipes that make life easier, not harder. This one checks every box:

• Just three ingredients
• No cooking required
• Budget-friendly
• Thick, creamy, luscious texture
• Reliable every single time

And the best part? You can control the flavor. Want it tangier? Let it sit longer. Want it richer? Use cream with a slightly higher fat percentage.

This sour cream recipe also saves me on those weeks when I’m planning recipes with sour cream easy—like banana bread, sauces, dips, and quick weeknight dinners.

Ingredients You Need

Simple. Fresh. Foolproof.

• 1 cup (240 ml) heavy whipping cream (36% fat is perfect)
• 2 teaspoons lemon juice (or white vinegar)
• ¼ cup (60 ml) whole milk

How to Make Sour Cream (Step-by-Step)

This is the easiest method—no heat, no special equipment.

1. Combine the cream + acid
   Pour the heavy cream into a clean jar. Add the lemon juice or vinegar.
2. Add the milk
   Pour in the whole milk. This adds just enough moisture to help everything culture properly.
3. Shake it well
   Screw on the lid and give it a good shake.
4. Cover with breathable material
   Remove the lid and place a clean piece of kitchen paper over the opening. Secure with a rubber band.
5. Let it sit out overnight (12–24 hours)
   This is when the magic happens. It thickens slowly and develops that classic tang.
6. Stir + store
   After 24 hours, stir it, cover with the jar lid, and refrigerate.

It lasts up to 2 weeks, but honestly, mine is always gone in a few days—especially if I’m making sour cream recipes baking like muffins or pound cake.

What It Should Look Like

Your homemade sour cream will be:

• Thick
• Spoonable
• Smooth
• Slightly tangy
• Rich and creamy

If it looks runny, it just needs more time at room temperature.

Ways to Use Homemade Sour Cream

I use this batch in almost everything:

• Cakes and muffins
• Coffee cakes
• Tacos, nachos, quesadillas
• Creamy soups
• Stroganoff
• Salad dressings
• Curries
• Dips and spreads
• Baking recipes that need moisture

It truly works anywhere store-bought sour cream would.

Tips for Perfect Homemade Sour Cream

Use fresh cream

Older cream can thicken unevenly.

Don’t refrigerate too early

It needs time to set at room temperature.

Whole milk works best

2% milk can work, but it won’t be as rich.

For thicker sour cream

Let it sit for a full 24 hours.

For tangier sour cream

Add an extra ½ teaspoon of lemon juice.

Can You Make Sour Cream in 5 Minutes?

Kind of! If you need instant sour cream, mix:

• 1 cup Greek yogurt
• 1–2 tablespoons lemon juice
• A splash of milk

It’s not cultured, but it works in dips, sauces, and toppings.

Variations

Sour cream recipe with yogurt

Replace milk with plain whole yogurt.
This gives you a thicker, tangier version.

Sour cream recipe with lemon juice

Gives a brighter flavor than vinegar—my personal favorite in desserts.

Sour cream recipe easy

The base recipe is already the easiest version possible.

FAQ: Sour Cream Recipe

How to make sour cream?

Combine heavy cream, lemon juice, and milk; let sit at room temperature 12–24 hours, then refrigerate.

How do you make instant sour cream?

Mix Greek yogurt with lemon juice and a splash of milk. No fermentation required.

How to make sour cream out of Greek yogurt?

Mix Greek yogurt with enough milk and lemon juice to mimic the tang and texture.

Is homemade sour cream good?

Yes—creamier, richer, fresher, and free of gums or stabilizers.

What is the replacement of sour cream?

Greek yogurt, crème fraîche, buttermilk (in baking), or blended cottage cheese.

What exactly is sour cream made of?

Cream fermented with a bacterial culture—or, in this homemade version, naturally thickened.

What else can I use if I don’t have sour cream?

Yogurt, heavy cream with lemon juice, mayo (in some recipes), or kefir.

How to turn natural yogurt into sour cream?

Add lemon juice and a little heavy cream. Mix until smooth.

Does milk turn into sour cream?

Milk alone won’t thicken enough—it needs cream for richness and stability.

Can you swap plain Greek yogurt for sour cream?

Absolutely—especially in baking, sauces, or dips.

What is the best milk for sour cream?

Whole milk gives the creamiest results.

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