How to Make Sour Cream
Recipe type: Home Dairy
  • 4 cups heavy cream
  • One of the following starter cultures:
  • 1 packet direct-set sour cream culture (like this)
  • OR ⅛th teaspoon mesophilic starter culture (like this)
  • OR 1 cup sour cream with live, active cultures*
  • *If using 1 cup of sour cream as your starter, reduce the amount of heavy cream to 3 cups.
  1. Gently heat the cream to 86 degrees Farenheit. Stir the starter culture into the warm cream.
  2. Cover it loosely with a towel and rubber band, and allow it to sit at room temperature for 12-24 hours, or until it is thickened and tangy.
  3. If you like, you can now turn your sour cream into cultured butter, or just drizzle it (or plop it--depending on the consistency) on your favorite dishes.
Recipe by The Prairie Homestead at