Homemade Sour Cream

5 from 3 votes

Author: Anya Osatuke

1 container of heavy cream—however much sour cream you’d like to end up with.
A few tablespoons of plain, whole milk yogurt with live cultures or similar kefir

Pour heavy cream into a clean glass jar. Leave 3 inches from the top. Microwave until quite warm, but not boiling hot.
Let the heavy cream cool until it feels slightly warm, like a cup of coffee that you’d enjoy but only for a few minutes.
Add well-stirred yogurt or well-shaken kefir right up to the top of the jar.
Cover the jar with a paper towel or fabric napkin, then make a seal with a rubber band.
Let sit in a warm spot in your house until thickened, which will take 2-3 days to make in the summer or 4-5 in the winter.
Store in the fridge. It will thicken a tiny bit more in the fridge.