This homemade sour cream with vinegar recipe is both easy and rewarding.
It contains no additives, no fillers or thickeners, and there is no plastic tub to discard. But the best reward: your homemade sour cream with vinegar contains probiotics and it tastes absolutely delicious!
Plan ahead to give the sour cream 24 hours to thicken up, develop that tart flavor, and chill.
Homemade Sour Cream with Vinegar Recipe
1 cup heavy cream (raw works best)
1/4 cup white vinegar
In a screw-top jar or mason jar with lid, combine the heavy cream and vinegar. Shake the ingredients up a bit to thoroughly mix and let stand, covered, at room temperature for about 24 hours or until it becomes very thick. You can store your sour cream in the refrigerator in the original jar you mixed it in for up to one week.
Signs to look for that it should be discarded are a moldy or foul smell, mold growing on the surface, and turning yellow or other colors.
These problems occur when mold and bacteria are introduced to the sour cream other than the desired probiotic bacteria. These can come from your fingers, used spoons, or simply waft in from the air when it is uncovered.
It’s really that easy!
Why is My Sour Cream Thin?
This homemade sour cream with vinegar recipe might be a little thinner than your are used too. But I promise you it’s still has the same great flavor. The reason for this is It contains no additives, no fillers or thickeners like store bought.
How to Store Sour Cream
Because there is nothing in the sour cream to preserve it, you will want to store it in an airtight container in your fridge. That said, it will last for a good 2 weeks! If you can’t eat it in that time frame you can always freeze it.
How to Freeze Sour Cream
Don’t be afraid to make a double batch of this and put some in the fridge for later. Make sure you put it in an air tight container or freezer bag. Squeeze out any excess air and write your date on it. This homemade sour cream with vinegar recipe will stay good in the freeze for up to 6 months.
How to Use Sour Cream in Baking
Dairy is a really important ingredient when it comes to baking. It serves many purposes like replacing eggs, making richer cakes, and because it contains acid it tenderizes the gluten so it yields incredibly soft cakes too. This Homemade Sour Cream with Vinegar recipe can be used in the place of buttermilk, or even yogurt.
My Amazon picks for this post:
If you are interested in looking for more recipes, then make sure to check out the recipe section on Amazon. There are a ton of recipe books that are sure to catch your eye.
Monday 2nd of September 2019
Novice cook here so I have a question that might be stupid.... since this calls for heavy cream to start, why not just whip it to make it faster?
Friday 6th of September 2019
That may help. Give it a try.