Total Time
Prep 2 mins
Cook 0 mins

So delicious and simple.

Ingredients Nutrition

  • 2 cups light cream (half-and-half)
  • 2 tablespoons buttermilk


  1. Combine cream with buttermilk in hot, clean glass jar with screw lid.
  2. (A canning jar that has been heated in boiling water works well.) Cover tightly and shake gently to thoroughly mix the buttermilk and the cream.
  3. Let stand in a warm place (similar to where you would place bread to rise) till thickened-24 to 48 hours.
  4. Store, cover, in refrigerator.
  5. Stir before using.
  6. Use within 3 weeks.


Most Helpful

No more buying sour cream for me! This is SO simple and so yummy! I found if I leave it out for 24 hours, it's just slightly sort of "snotty" in texture. So, I left it out for about a day and a half and that did the trick! No one can believe I make my own sour cream, but they don't know they're fools for not because it's so easy and cheap!

somebodys_sweet_pea February 21, 2009

Perfect! They dont sell sour cream in Belgium, so I am really grateful you posted this essential recipe.

Chriz December 26, 2005

This was so simple, and it truly is delicious and cheap. Thanks for posting.

Bogey'sMom September 20, 2003

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