Traditional Homemade Sour cream

Traditional homemade sour cream is cultured and probiotic

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5 from 4 reviews

Traditional sour cream is made with a bacterial culture that sets at room temperature. It is probiotic and delicious. Perfect for tacos, pierogies and more!


Units Scale
  • 1/4 cup of mesophilic cultured dairy (see the section above for different culturing options)
  • 1 cup whipping cream (30-35% milkfat)


  1. Mix the culture and cream in a clean glass jar.
  2. Loosely screw on the lid and leave it at room temperature (around 22 C, 72 F) for 12-24 hours.
  3. Once it has thickened and tastes sour, store it in the fridge and finish it within 3 weeks.


  • You can find mesophilic dairy cultures in most grocery stores (eg. buttermilk). See the section above for more detailed information.
  • The first time you make sour cream it may take a little longer to achieve a sour flavour.  It will depend on the quality of your culture.  However, once you’ve established your culture, it should be relatively quick.
  • The cream will thicken as it cultures, but if you want a really thick sour cream, then strain it through a coffee filter (like Greek yogurt). Store-bought sour cream contains a bunch of added ingredients to help thicken the cream, so don’t expect your homemade sour cream to be as thick.