Sour cream has more uses in the kitchen than many people realize. It’s often seen as a condiment and while it’s perfect for topping a big plate of the ultimate chicken nachos sour cream has a lot more uses in the kitchen. It’s especially underrated as an ingredient in baking for moistening cake batter without diluting it and for balancing sweetness with a hint of spice. You’d be surprised how many recipes end up calling for sour cream and if you don’t have any on hand you’ll have to find a way around it.
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How to Make Sour Cream with 2 Ingredients – Easy Homemade Sour Cream
One option is to approximate the right texture and flavor with a sour cream substitute — but if you have some heavy cream on hand you can also make your own. All you have to do is mix the heavy cream with a small amount of distilled white vinegar or lemon juice and let it sit covered at room temperature overnight. When you come back you’ll have a bowl of thick sour cream that you can use to fill any craving.
Sour cream is easy to make at home using heavy cream and an acid like lemon juice or vinegar as mentioned earlier. Here’s how: Use one to two teaspoons of acid for every cup of heavy cream. You don’t have to be exact; if you just estimate a squeeze of lemon juice that’s fine. You can also add a little milk up to a quarter cup per cup of heavy cream which isn’t necessary but will help to more closely approximate the consistency of sour cream. If you’re familiar with the popular buttermilk substitute which involves mixing milk with lemon juice or vinegar this is essentially the same thing just with heavy cream.
When you let the cream mixture rest cover it loosely with a tea towel or other breathable fabric. The cream should sit for at least eight hours and preferably 24 hours. It’s best to store the cream in a cool place away from direct light. You don’t need to refrigerate it as all the acid you’ve added will keep harmful bacteria at bay. However after the overnight thickening process is complete you should store your homemade sour cream in a sealed container in the refrigerator just as you would store-bought products.
