If your refrigerator is anything like mine, half of the space is jam-packed with condiments. Those tubs of miso, sticks of butter, and bottles of salad dressing can add something special to simple weeknight meals. Instead of buying more sour cream from the store, I like to make the tangy, creamy condiment from what I already have on hand. It helps keep my grocery bill in check (something I prioritize as much as flavor when it comes to meal planning), and it avoids food waste.

Commercial cultured sour cream is made by adding lactic acid cultures to heavy cream, giving it a thick texture and tangy flavor. For this homemade recipe, I like to use a ratio of 1 cup heavy cream to 1 tablespoon lemon juice or white vinegar. Here’s how to make it.

Why you’ll love it

Key Ingredients in homemade sour cream

Storage tips

Refrigerate in an airtight container for up to two weeks.

What can you substitute for sour cream?

If you don’t have 24 hours to devote to thickening cream on your counter, try one of these other sour cream substitutes.

Sour Cream

Makes 1 cup

1 cup heavy cream

1 tablespoon freshly squeezed lemon juice or distilled white vinegar

1. Place 1 cup heavy cream and 1 tablespoon freshly squeezed lemon juice or distilled white vinegar in a clean 1 pint glass jar and stir with a clean spoon until combined.

2. Cover with a paper towel or cheesecloth and secure with a rubber band. Let sit at room temperature (72 F to 78 F) for 24 hours until thickened and tangy.

3. Stir well, cover with the lid, and refrigerate for up to two weeks. The sour cream will thicken more upon refrigeration.

(Patty Catalano is a food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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