Sour Cream
Prep time: 
Fermentation time: 
Yield: 1 pint
  • 8-10 fluid ounces (250ml) good quality heavy whipping cream (avoid Ultra-pasteurized)
  • 1-2 Tablespoons (15-30ml) sour cream
  1. Let heavy cream come to room temperature (or up to 75°F/24°C).
  2. Add cream to a pint sized (or larger) jar.
  3. Spoon sour cream and mix thoroughly.
  4. Secure jar lid and shake gently for 1-2 minutes until cream thickens. Stop before it "breaks", otherwise you'll end up making butter and buttermilk!
  5. Burp lid, then let it ferment at room temperature (ideally 75°F/24°C) about 24 hours.
  6. Stir contents and taste. If it needs more souring, let it ferment another day or two.
  7. Store in refrigerator with lid on.
Recipe by Fermenters Club at