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sour cream in a bowl with a loaf of bread
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Homemade Sour Cream

Easy to make traditional homemade sour cream with no thickeners, and full of probiotics. If you've ever wondered how to make sour cream, there is where you start! Try these 4 different methods to make a Smetana Recipe (Сметана)
Course Condiment, Dairy
Cuisine Russian, Ukrainian
Keyword homemade sour cream, how to make sour cream, sour cream recipe
Total Time 2 days
Servings 2 cups

Equipment

  • colander for Kefir and Milk Method

Ingredients

Sour Cream Made with Whipping Cream

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

Sour Cream Made with Milk

  • 32 oz milk or 1 litre
  • 4 tablespoons buttermilk or kefir

Sour Cream Made with Kefir

  • 32 oz Kefir or 1 litre

Sour Cream Made with Starter

  • Whipping Cream
  • Sour Cream Starter

Instructions

Sour Cream Made with Whipping Cream

  • 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.

Sour Cream Made with Milk

  • Bring the milk to a boil in a pot and allow to cool until it's warm, again around 104°F/40°C degrees
  • Whisk in Buttermilk or Kefir, close lid of the pot and cover it with a towel or blanket to keep warm
  • Leave on counter for about 7 hours until it resembles a thick yogurt
  • Line a colander with several layers of cheesecloth and place inside a bowl
  • Pour the fermented milk into the colander, cover and refrigerate for about 8 hours, giving it the occasional stir
  • The whey separates into the bowl, leaving the sour cream inside the colander
  • To ensure the sour cream is smooth, whisk by hand, adding extra milk if it's too thick. Place in a sterilized glass jar and refrigerate until you're ready to use

Sour Cream Made with Kefir

  • Line a colander with 7 or 8 layers of cheesecloth and place in a bowl
  • Pour the Kefir into the colander and place it into the fridge for about 8 hours
  • Whisk to ensure there aren't any lumps, place in sterilized glass jar keep refrigerated

Sour Cream Made with Starter

  • Whisk Sour Cream Starter with heavy cream until it's combined (about 2 minutes)
  • Pour into a glass jar, cover with cheesecloth so it breaths, and place in a warm, dark place for 12 hours
  • Place in fridge for a few hours before using