You’ll simply stir the lemon juice into the heavy cream, cover loosely, and set out at room temperature until thickened (overnight or up to 24 hours). I used apple cider vinegar you can also use your favorite distilled vinegar. There’s a negligible difference in taste. If you do not have lemon juice on hand, you can substitute vinegar. Lemon juice - Use bottled lemon juice or juice from a fresh lemon. A one-pint container will make about two cups. (Don’t use fluffy whipped cream.) It’s best if you can avoid the ultra-pasteurized heavy cream, but if that’s all that’s available to you, it will work. We’ll choose the heavy cream that comes in a waxed cardboard carton. Most of us, though, don’t have that option readily available. If you’ve got access to fresh cream, use that. Heavy cream - The main ingredient for homemade sour cream is heavy whipping cream with a fat content of more than 30%. So I was happy to discover that you can make a darned good sour cream substitute at home with just two ingredients. I’d really rather work with what’s readily available to me. This means keeping a starter culture on hand, though, and that’s kind of a specialty item. Traditional sour cream is fermented at room temperature with a starter culture.
Sour cream free#
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