Homemade Sour Cream with Lemon and Cultured Buttermilk

By , Test Kitchen Director · 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

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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.

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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