I wish I had a dollar for every time I looked in the fridge to prepare lunch or dinner and thought “bugger, I need some sour cream!”. Sometimes, and only sometimes, I’ve ducked around the corner to the shops and bought some (along with about $50 worth of groceries I probably didn’t need.) Just like I used to when money was really tight, I’m going back to making everything from scratch instead of running down to the shops just for 1 or 2 (or 20) things. Sour cream is surprisingly easy to make. You do, however, need cream but if you keep some long life cream in the pantry, you’ll always be able to make it.
Grab a small glass jar with a lid and add 1/4 cup of milk and 1 teaspoon of white vinegar. Let it stand for 10 minutes. Add 1 cup of full fat cream (or light cream if you only have that) and let stand in room temperature for at least 24 hours.
Most times I would need this is like right away so I didn’t have the luxury of leaving it for a day. It was also a very hot day I made it so only left it out of the fridge for a short time. I used it within say 4 hours and although it was a little runny, it was very much, if not better than store bought sour cream. The next day it was even better. Really thick and rich.
We got to use it on homemade tortillas which were made into chicken and salad wraps (see, it’s a little runny) and homemade nachos (extra thick and creamy on that one). If you’re a little more organised than me, you’ll have your own endless supply of sour cream at your finger tips all the time. Why not give it a try.
Homemade Sour Cream
- 1/4 cup milk
- 1 teaspoon white vinegar
- 1 cup full fat cream (or light if you have it)
- In a small jar, add milk and vinegar.
- Stir and allow to sit at room temperature for 10 minutes.
- Add the cream and allow to sit at room temperature for at least 24 hours. (If it’s a hot climate, I would only leave it for about 4 hours and then allow to set in the fridge. I used mine within 4 hours and although it was a little runny, it definitely had the taste of sour cream.)
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