The Pioneer Woman Tasty Kitchen
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Homemade Sour Cream

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

So, you forgot to toss in the grocery basket that large tub of sour cream that you needed to cook my ‘Cowboy Coffeecake’ or that famous chip dip you were looking forward to making–NO FEAR!! I have the easiest sour cream recipe that you’ll prefer making it from scratch!!

Ingredients

  • 2 cups Heavy Cream
  • ½ cups Buttermilk Or Sour Cream Or White Vinegar

Preparation

*Note: I have not personally tried the white vinegar addition, but have been told that it works. It would be better, in my opinion, to make the buttermilk at that point by mixing 1 tablespoon of vinegar to 1 cup of milk (or 1/2 tablespoon of vinegar to half cup of milk) and let stand for 15 minutes.

1. Take a glass jar (I prefer glass, but you can use a plastic container) with a lid that can hold up to three cups of liquid and pour in the heavy cream and buttermilk (or sour cream) and mix well.

2. Cover the jar with plastic wrap or with the lid and let stand at room temperature for 24 hours. It will have thickened.

3. Refrigerate. It will keep up to one week.

3 Comments

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Serene on 3.5.2014

wow! amazing!

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BluebonnetGal on 10.1.2009

Amazing how when I’m out of something I find out how I can make it from your fantastic recipe box! Thanks for sharing this recipe as I always seem to forget sour cream at the grocery!

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Dana on 8.3.2009

This is awesome! I never seem to have sour cream on hand when I need it! I will have to try this very soon!

One Review

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mrschiu on 7.14.2010

I made this using buttermilk and it was fantastic. I used it in a basic cheesecake recipe and it really added creaminess that made it extra special. I just mixed up a new batch using 1/2 cup sour cream as my starter. Will be using it to make another cheesecake tomorrow night. Will post my results to let you know which starter I like best. Thanks for the recipe!

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