Ever wondered how to make Homemade Sour Cream? The original Russian name for it is Smetana (Сметана) and it’s easier to make than you think. Creamier and tastier than sour cream you buy in a store. It’s a delicious Russian export!
Yup, Sour Cream has it’s origins in Russia/Eastern Europe and is called Smetana. It’s a staple in all Russian meals, from Pelmeni Dumplings, Borscht, Shchi Cabbage Soup, Blini… it goes on and on! It wasn’t really discovered in ‘the West’ until the early 20th century, although popular across Eastern Europe. The sour cream we buy in stores isn’t really sour cream, but just a starch thickened milk product. It’s quite hard to find authentic sour cream without thickeners in stores.
Russian Sour Cream or Smetana was originally made by allowing whole milk to ferment for a few days in a warm room or oven. Lacto-fermentation turned the top layer into Smetana or Soured Cream. You would then ‘smetat’ (сметать) or sweep the top off, when led to the word Smetana or Sour Cream. You could still use this method, but is sometimes unpredictable.
How to make Sour Cream
Making natural homemade Sour Cream or Smetana usually involves adding a culture to milk, allowing it to ferment. In Russian, it’s called zakvaska (закваска) which is a fermentation starter full of probiotics you can buy. Instead of using a Sour Cream Starter Mix, I use a natural probiotic rich Greek Yogurt to make sour cream. Don’t use fake yogurt with added gelatine, thickeners or sugars (read your labels people). You can also use some Russian Smetana or Homemade Sour Cream from a previous batch to kick start this batch. Simply allow to lacto-ferment for a few days and there you have it!
This is an authentic Sour Cream or Smetana recipe, and doesn’t use any cheating methods such as adding vinegar or or lemon juice. This causes a curdling effect in the process. As a result, the finished sour cream breaks down in a curdling effect in soups. Real sour cream shouldn’t curdle when you add it into Borscht or Shchi.
Easy to make, authentic, no thickeners, and full of probiotics. These are some of the reasons to make your own Russian Homemade Sour Cream or Smetana (Сметана). Bon Appetit! Приятного аппетита!
Homemade Sour Cream or Russian Smetana Recipe (Сметана)
Easy to make, authentic, no thickeners, and full of probiotics. These are some of the reasons to make your own Russian Homemade Sour Cream or Smetana Recipe (Сметана). How to make sour cream.
Ingredients
- 2 cups of whipping cream with high butter fat (heavy cream)
- 2 tablespoons natural yogurt or homemade sour cream
Instructions
-
It's best to warm the whipping cream, to slightly warmer than room temperature, but not hot! You can either warm in a pot and pour into a jar, or pour into a jar and warm in a pot of water. Either way, place the warmed cream into a mason jar.
-
In a small bowl, mix together the yogurt and about ⅓ cup of whipping cream until smooth and all lumps are gone. This will break up the thick yogurt, allowing for even distribution through the whipping cream. Add the whipping cream jar and mix.
-
Cover the jar with a cheesecloth and leave in a warm spot for 24-48 hours. In summertime, the warmer house temp should be enough. In winter, place in a warmed oven. Don't leave oven on!
-
The sour cream is ready when it is thick and creamy. It will thicken as you cover with plastic film and refrigerate for 12 hours before serving. Enjoy.
©PetersFoodAdventures.com
Lisa
August 1, 2019 at 11:38 pmHow long in a mason jar in the fridge will it last for do you know?
Peter's Food Adventures
August 2, 2019 at 2:40 amHi Lisa. I usually keep it for two weeks but it depends I suppose 🙂
sheenam @ thetwincookingproject
July 21, 2019 at 1:35 amIt is not very easy to find sour cream in India – I just found my perfect recipe to make it at home 🙂
Aya
May 22, 2019 at 2:42 pmCan i use full cream milk instead of heavy cream? Can i used yakult instead of natural yogurt …yhx 🙂
Peter's Food Adventures
May 22, 2019 at 9:18 pmHey Aya, You really need to use heavy cream, or whipping cream instead of full cream milk. The recipe requires the fat content of the cream to become sour cream. I have never used Yakult before. Although it is a probiotic, I am unsure it will do the same thing as it’s a different type of strain and product. If you do try it, let me know. 🙂
💜💜Kaisserian Kiki
February 1, 2019 at 11:23 amoh wow…Peter you speak of my history…My mother was born in Shanghai and her sisters in Beijing and we’re Russian and they lived in Sydney. Now I am in South West WA basically the vast Neverland of any culture and/shopping. No Asian stores and the supermarkets are bereft of even the basics. So the difference between making smetana and yoghurt is using cream rather than milk? I believe I can actually find a proper greek yoghurt locally *laughing*. Your page makes me sniff the computer screen and wish for my Baba’s pelemi…except we’re so weird with our fusion background we always had them with soy AND smetana!…I know it’s strange but lol
Peter's Food Adventures
February 1, 2019 at 11:38 amThanks so much for your comments! Yes the difference is using cream vs milk. I know exactly what you mean by the variety of ethnic foods in the SW. 🤣 I know what you mean by the fusion as well. Sometimes we use soy and ketchup with pelmeni. During the Soviet days, there were many Russians in the West, and we developed a bit of a sub-culture based on our journey 🙂
Valya of Valya’s Taste of Home
August 11, 2018 at 10:27 amOmg, I have to try this! Simple and easy!
PetersFoodAdventures
August 25, 2018 at 8:43 pmThanks for checking it out Valya! It’s much healthier than what’s sold in stores! 🙂