Best 6 Homemade Sour Cream Recipes

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In the realm of culinary delights, homemade sour cream stands as a versatile ingredient, capable of transforming ordinary dishes into extraordinary culinary experiences. Whether you're a seasoned chef or just starting your culinary journey, this article offers a comprehensive guide to crafting your own sour cream at home, along with a selection of tantalizing recipes that showcase its versatility.

From classic dishes like Beef Stroganoff and Chicken Enchiladas to delectable desserts like Sour Cream Pound Cake and Sour Cream Cookies, this collection of recipes celebrates the diverse culinary applications of homemade sour cream. With step-by-step instructions and helpful tips, you'll discover how to create velvety smooth sour cream using simple ingredients and basic kitchen equipment.

As you delve into the world of homemade sour cream, you'll uncover the secrets of achieving the perfect tang and consistency, ensuring your culinary creations come alive with flavor. Whether you prefer a classic sour cream topping for your baked potato or a dollop of tangy delight in your favorite soup, this versatile ingredient is sure to elevate your cooking to new heights.

So, don your apron, gather your ingredients, and embark on a culinary adventure as you explore the delightful world of homemade sour cream. With the guidance of these recipes, you'll master the art of crafting this essential ingredient and unlock a world of culinary possibilities.

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE SOUR CREAM



Homemade Sour Cream image

A lot of cake and cookie recipes call for sour cream which might not be readily available at home. This quick fix tastes exactly like the standard store-bought sour cream and is easy to make.

Provided by Celestial

Categories     Side Dish     Sauces and Condiments Recipes

Time P1DT10m

Yield 8

Number Of Ingredients 3

¼ cup milk
¾ teaspoon distilled white vinegar
1 cup heavy cream

Steps:

  • Combine the milk and vinegar and let stand for 10 minutes. Pour the heavy cream into a jar. Stir in the milk mixture, cover the jar, and let stand at room temperature for 24 hours. Chill before using.

Nutrition Facts : Calories 106.5 calories, Carbohydrate 1.2 g, Cholesterol 41.4 mg, Fat 11.2 g, Protein 0.9 g, SaturatedFat 6.9 g, Sodium 14.4 mg, Sugar 0.4 g

TENDER HOMEMADE SOUR CREAM BISCUITS (NO-FAIL RECIPE)



Tender Homemade Sour Cream Biscuits (No-Fail recipe) image

I've tried biscuit recipes for most of my life. Some work, some don't. Some are ok, but this one is GOOD. And it's an easy NO-FAIL recipe. I haven't even tried another one in years. I've been making these for a very long time now, and cannot remember where it came from. :/ But if you love homemade biscuits and have never had very...

Provided by Kelly Williams

Categories     Other Breakfast

Time 25m

Number Of Ingredients 7

2 c flour
1 Tbsp + 1 1/2 tsp. baking powder
1 tsp salt
1/2 tsp baking soda
1 1/2 c sour cream, i would not suggest subbing light
1 Tbsp + 1 tsp. vegetable oil
4 Tbsp soft butter

Steps:

  • 1. In medium-sized bowl, whisk first 4 ingredients til well mixed.
  • 2. Add sour cream in spoonfuls on top, add oil and mix til all is just moistened with a spoon. Switch to using your hands turning the dough to get all the last of the dry stuff on the bottom of the bowl. Knead 8 times on floured surface.
  • 3. Roll thick to only about an 8" circle. Just a few passes with your (floured) rolling pin. Cut out 6 biscuits with a biscuit cutter or a floured glass. Get 2 more out of the last of the dough. (Bunch it back together, knead it just a bit, pat or roll it and cut.) Pitch any last little tidbit if any left. I place mine on my old round metal pizza pan covered with foil and sprayed with butter-flavored Pam. But a cookie sheet will work just fine.
  • 4. Place little pats of butter on top, or spread it a little if the butter is VERY soft and doesn't deflate the biscuits while doing so. Bake in hot, preheated 425 oven for 12-15 minutes (ovens vary) or til golden brown on top. Remove from oven and butter tops again with other half of butter. Serve warm with more butter and homemade jam or honey. Makes 8 tall sour cream biscuits.

AWESOME SOUR CREAM SUGAR COOKIES WITH HOMEMADE ICING



Awesome Sour Cream Sugar Cookies With Homemade Icing image

This recipe was passed down through the generations from my Great Grandmother. It has been a tradition in our family to make them every Christmas and it becomes an all-day event where we make cookies all morning and decorate them all afternoon. The recipe is pretty simple and the most time-consuming part of the process is decorating, especially when you're in my family and it becomes an artistic competition!

Provided by Kay14

Categories     Dessert

Time 1h12m

Yield 2 dozen

Number Of Ingredients 14

3 1/2 cups flour
1/2 cup butter
1 teaspoon baking soda
1 cup sugar
1/2 cup sour cream
1/2 teaspoon salt
1 egg
1 teaspoon vanilla extract
1 (16 ounce) bag powdered sugar (equivalent of 2 boxes)
1/2 cup butter (do not use margarine)
1 tablespoon almond extract
0.5 (12 ounce) can evaporated milk
food coloring
candy sprinkles

Steps:

  • Sift together flour, baking soda, and salt in bowl and set aside.
  • Cream butter sugar, egg and vanilla. Beat 2 minutes.
  • Add sour cream and beat well.
  • Add dry ingredient mix (flour, baking soda, and salt) and blend well.
  • Roll on floured board to desired thickness. (1/4 inch thick will create thick cookies that will stay moist for up to two weeks).
  • Cut into desired shapes with cookie cutters.
  • Bake on greased cookie sheet at 325°F for 12 minutes.
  • Allow cookies to cool completely before decorating.
  • Pour bag of confectioner sugar into bowl.
  • Whisk the 1 stick butter (melted), 1 tbsp almond extract, and 1/2 can evaporated milk in separate bowl until well mixed.
  • Slowly blend into the powered sugar a bit at a time until the icing is a good consistency for decorating. Will not take the entire mixture.
  • Pour icing into smaller bowls and use food coloring to make icing into different colors.
  • Decorate with icing as desired.
  • Use remaining butter, almond, evap.milk mixture to freshen up the icing as it hardens over time. Re-heat the mixture in the microwave before adding to the icing. Add to the icing a few drops at a time until the icing becomes spreadable again. You may have to add more food coloring to freshen up the color.
  • Use sprinkles, candy, and a lot of imagination to decorate cookies.
  • Lay decorated cookies on wax paper to dry, it will take icing about 2 hours to firm onto cookie but once dry you can store them in an airtight container.

Nutrition Facts : Calories 3164.8, Fat 114.4, SaturatedFat 70, Cholesterol 391.6, Sodium 2203.4, Carbohydrate 504.7, Fiber 5.9, Sugar 325.5, Protein 33.7

PIEROGI HOMEMADE WITH SOUR CREAM SAUCE RECIPE - (4/5)



Pierogi homemade with sour cream sauce Recipe - (4/5) image

Provided by lacyb123

Number Of Ingredients 17

For the dough ~
3-1/2 cups all-purpose flour, plus more for dusting
3 large eggs
2 tablespoons sour cream
3/4 to 1 cup water
For the filling ~
1-1/2 lbs baking potatoes, peeled and cut into 1-inch slices
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 small sweet onion, chopped
1 clove garlic, minced
1/4 teaspoon dried thyme
3/4 to 1 cup grated dry farmer's cheese
Kosher salt and freshly ground pepper to taste
For the finished dish ~
1/2 stick butter, cut into 1 tablespoon portions
1 recipe Sour Cream Garlic-Chive Sauce

Steps:

  • or the dough ~ Potato and Cheese Pierogi IngredientsIn a large bowl or mixer, combine the flour, eggs, sour cream and 1/2 cup of water. Beat the eggs as you mix and gradually add the rest of the water until the mixture is combined. Turn the dough onto a well floured surface. Knead it gently, using a dropping technique (lift the dough from the surface and drop it down). Knead only until the ingredients are blended and the dough is smooth and slightly sticky, about 3 to 5 minutes. Be careful not to over work the dough. Wrap the dough ball in plastic wrap and let it rest for at least 20 to 30 minutes while you prepare the filling. For the filling ~ Put the potatoes in a medium pot and add just enough cold, salted water to cover them. Bring to a boil and cook until the potatoes are soft, about 20 minutes. While the potatoes cook, melt the butter and oil over medium heat in a large saute pan. Add the onion, garlic and thyme, cooking until the onion turns translucent, about 2 minutes. Lower the heat and continue cooking until onions caramelize slightly, about 20 minutes. You may need to add a bit more butter as the onion and garlic mixture cooks. Season with salt and pepper to taste and set aside to cool. When the potatoes are soft, drain them in a colander and lightly press out the remaining moisture. Return them to the pot, remove from heat and add the cooled onion mixture and the cheese. Mash them just until blended and large lumps are gone. Season again with salt and pepper to taste. Set aside to cool while you roll out the pierogi dough. Assemble and cook ~ Bring a large pot of salted water to a boil over high heat. With lightly floured hands, pinch off tablespoon sized portions of the dough and roll them into balls. The balls should be about 1-1/2 inches in diameter, yielding about 3 dozen total. On a well floured surface, gently roll each ball with a rolling pin until about 1/8 inch thick and 3-1/2 inches round. Cover the finished rounds with a damp towel so they don't dry out while you're working. Once your rounds are rolled out, hold each in the palm of your hand, filling the center of it with a generous tablespoon of the potato mixture. Gently fold the round in half, pulling the edges away and pinching them firmly shut to enclose the filling. Be sure the edges are sealed by working from one end to the other. As you work, set your filled pierogi aside on a floured surface and cover them with plastic wrap. Working in batches, drop no more than 6 pierogi at a time into the boiling water. After they float back to the surface, allow them to cook another 2 to 4 minutes. Remove the pierogi with a slotted spoon and place on a towel to drain and cool. Sauté and serve ~ To finish the dish, heat a tablespoon or two of butter in a pan over medium heat and briefly sauté them in batches until they are slightly crispy and brown on the exterior. Transfer to a serving dish and top with Sour Cream Garlic-Chive Sauce.

HOMEMADE SOUR CREAM WITH YOGURT



Homemade Sour Cream With Yogurt image

Make and share this Homemade Sour Cream With Yogurt recipe from Food.com.

Provided by Ambervim

Categories     Low Cholesterol

Time 1m

Yield 1 Cup

Number Of Ingredients 2

1 cup plain yogurt
2 tablespoons lemon juice

Steps:

  • Mix and use.

Nutrition Facts : Calories 156.2, Fat 8, SaturatedFat 5.2, Cholesterol 31.9, Sodium 113, Carbohydrate 13.5, Fiber 0.1, Sugar 12.2, Protein 8.6

SMOKED PEPPERED MACKEREL AND SOUR CREAM ON HOMEMADE POTATO CHIPS



Smoked Peppered Mackerel and Sour Cream on Homemade Potato Chips image

Categories     Dairy     Fish     Potato     Bake     Spring     Sour Cream     Gourmet

Yield Makes about 32 hors d'oeuvres

Number Of Ingredients 4

3 tablespoons vegetable oil
2 medium Yukon Gold or other boiling potatoes
3 tablespoons sour cream
an 8-ounce package smoked peppered mackerel

Steps:

  • Preheat oven to 375°F. and generously brush 2 large baking sheets with some oil.
  • With a mandoline or other hand-held slicer cut 1 potato crosswise into 1/8-inch-thick slices. Immediately arrange slices in one layer on 1 baking sheet and brush tops with some oil. Sprinkle slices with salt to taste. Bake slices in middle of oven until golden, 10 to 15 minutes, and with a metal spatula immediately transfer to a rack to cool completely. Make more chips with remaining potato. Potato chips may be made 3 days ahead and kept in an airtight container at room temperature. Top each potato chip with 1/4 teaspoon sour cream and a small piece of mackerel.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your sour cream.
  • Make sure your cream is at room temperature. This will help it culture properly.
  • Use a clean, sterilized jar. This will prevent contamination.
  • Keep the sour cream in a warm place. This will help the bacteria grow and ferment the cream.
  • Stir the sour cream occasionally. This will help distribute the bacteria and promote even fermentation.
  • Be patient. It takes time for sour cream to culture properly. Don't be discouraged if it doesn't thicken overnight.

Conclusion:

Making homemade sour cream is a simple and rewarding process. With a little time and effort, you can enjoy delicious, fresh sour cream that is perfect for a variety of dishes. So next time you need sour cream, give this recipe a try. You won't be disappointed!

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