Homemade Sour Cream

Name: Homemade Sour Cream
Yield: 2, 2 cups
Ingredients: Whipping Cream; 2 cups Whipping Cream with high butter fat ((heavy cream)); 2 tablespoons natural yogurt or homemade Sour Cream; 32 oz milk (or 1 litre); 4 tablespoons Buttermilk or Kefir; 32 oz Kefir (or 1 litre); Sour Cream Starter

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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)

By: Petersfoodadventures (via Petersfoodadventures)

Last Updated: Mar 3, 2026

Yields: 2, 2 cups

Ingredients

Whipping Cream
2 cups Whipping Cream with high butter fat ((heavy cream))
2 tablespoons natural yogurt or homemade Sour Cream
32 oz milk (or 1 litre)
4 tablespoons Buttermilk or Kefir
32 oz Kefir (or 1 litre)
Sour Cream Starter

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.