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Homemade Sour Cream, 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). How to make sour cream.

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.

Course Condiment, Dairy
Cuisine Russian, Ukrainian
Keyword homemade sour cream
Total Time 2 days
Servings 2 cups
Author Peter's Food Adventures

Ingredients

  • 2 cups of whipping cream with high butter fat (heavy cream)
  • 2 tablespoons natural yogurt or homemade sour cream

Instructions

  1. 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.
  2. 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.
  3. 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!

  4. 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.