DIY sour cream costs less than buying it premade from a grocery store.
Making sour cream at home gives you total control over the list of ingredients that goes into your creamy concoction. You have the freedom to remove any preservatives or artificial flavorings from your sour cream by choosing all-natural or organic ingredients. Use full or reduced fat dairy for the base of the sour cream, or whip up a dairy-free version if you are lactose-intolerant or vegan. Afterward, you can blend in ground spices or fresh chopped herbs to add a kick to your homemade sour cream.
Instructions
Regular Sour Cream
1. Bring 1 cup of cream and 1 tbsp. of cultured buttermilk or plain yogurt to room temperature by removing them from your refrigerator for at least 30 minutes.
2. Add the cream along with buttermilk or plain yogurt to a small glass bowl and stir until well-combined. Cover the bowl tightly with plastic wrap.
3. Leave the bowl, undisturbed, in a warm, draft-free place, such as a microwave or oven, for 24 hours.
4. Place the bowl in your refrigerator and chill your DIY sour cream prior to enjoying.
Low-Fat Sour Cream
5. Add 1 cup of 1 percent fat cottage cheese, 2 tbsp. fat-free milk and 1 tbsp. freshly squeezed lemon juice to a blender. Blend the mixture until smooth and free of lumps.
6. Pour the mixture into a small bowl. Tightly cover the bowl with plastic wrap.
7. Place the mixture in the refrigerator for 24 hours. Stir the sour cream well before serving.
Vegan Sour Cream
8. Add 4 oz. of silken tofu and 4 oz. of firm tofu to a blender. Add 1 tbsp. of freshly squeezed lemon juice to the tofu. Blend the mixture until smooth.
9. Pour the ingredients into a small glass bowl. Cover the bowl tightly with plastic wrap.
10. Set the bowl in the refrigerator for 24 hours. Stir the vegan sour cream well before serving.
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