Homemade Sour Cream with Lemon and Cultured Buttermilk

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A simple technique to create fresh sour cream at home using just heavy cream and cultured buttermilk, with a hint of lemon for brightness. This american-inspired quick meals ready in about 5 minutes pairs heavy cream, cultured buttermilk, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 50 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Serves 8 American cuisine 50 cal/serving
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Ingredients

Instructions

  1. Step 1: Pour 1 cup heavy cream into a clean glass jar and stir in 2 tablespoons cultured buttermilk thoroughly to introduce live cultures.
  2. Step 2: Add 1 teaspoon fresh lemon juice to the mixture, stirring gently to incorporate the acidity that helps the cream thicken.
  3. Step 3: Cover the jar loosely with a clean kitchen towel or cheesecloth and leave it at room temperature (around 70°F) for 24 hours, allowing the mixture to ferment and thicken to a creamy consistency.
  4. Step 4: After 24 hours, stir the sour cream and refrigerate it for at least 4 hours before use to chill and develop flavor further.
  5. Step 5: Use the homemade sour cream as a tangy topping or ingredient in recipes, enjoying its fresh and natural taste.

Equipment for this recipe

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Frequently asked questions

How long does Homemade Sour Cream with Lemon and Cultured Buttermilk take to make?

Total time is about 5 minutes (5 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Homemade Sour Cream with Lemon and Cultured Buttermilk?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep heavy cream from drying out.

Can I substitute ingredients in Homemade Sour Cream with Lemon and Cultured Buttermilk?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Homemade Sour Cream with Lemon and Cultured Buttermilk for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Homemade Sour Cream with Lemon and Cultured Buttermilk?

American quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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