How to make Sour Cream - Easy Homemade Sour Cream Recipe

Print the recipe here on my website: inthekitchenwithmatt.com
In this episode of In the Kitchen with Matt, I will show you how to make sour cream. This recipe for homemade sour cream is really easy to make, if I can make it, you can make it! It will taste a bit different than the kind you buy at the store and it won't be quite as thick, but it is still pretty amazing! Especially if you don't have access to it. Let's get started!
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Ingredients:
1 cup of heavy whipping cream
1/4 cup of milk (whole milk preferably)
2 tsp. of white vinegar (or 2 tsp. of lemon juice)
Tools:
Jar (mason jar works great)
Thin towel or paper towel
rubber band or twine
spoon
Transcript:
Hello and welcome back to In the Kitchen with Matt, I am your host, Matt Taylor. Today I am going to show you how to make homemade sour cream. Now here in the States sour cream is pretty cheap and readily available. I had a request from someone to make a video on sour cream because they do not have it available in their country, and you can definitely make it pretty easy at home, let’s get started. First you want to start with a nice clean jar. I have a nice jar here. Now we are going to take one cup of heavy whipping cream, let’s pour it in there. All right and we are going to use one fourth cup of whole milk, unpasteurized is best if you can get it, if not just the normal whole milk. All now we are going to add ¾ tsp. of white distilled vinegar, and what the vinegar is going to do is it is going to react with the milk and cream and it is going to ferment it, and it is going to thicken it up, and sour it, pretty cool, put it in there. And now I am going to put the lid on, and we will just give it a good shake, so it gets all mixed around, you don’t want to shake it too much, because you don’t want it to turn into butter or anything. And then, what I want to do, is I want to take a nice clean cloth, and put it over it, and then we want to attach the top of this with a rubber band, or you could use some twine, or rope, or like a string or something, just to keep the top in place. Now we just let this sit at room temperature, for 24 hours. Once it has thickened up, we are going to go ahead and take the top off here, all right, great. Smells nice and good, what you will see here is it got nice and thick on top, and then down below, it will be a bit watery so it separated, so all we have to do is take a big spoon here, we will come in here, oh nice and thick, and we will stir it all together, and then what I am going to do, is I am going to just go ahead and transfer it over, look at that. There you go awesome thick homemade sour cream. Now this won’t be as thick as you would buy traditionally at a store like in the States, because they add some artificial thickeners, and things like that to it, but this is just a pure sour cream, amazing. All right and that is how you make homemade sour cream, really easy to do, you can also add lemon juice as well, if you don’t have vinegar, like two tsp. two and a half tsp. of lemon juice, or a combination of the two, half and half, then what you do is you take this and store it in the refrigerator, for up to a week, and you just use this for whatever recipe that calls for sour cream, use this. One thing we use to do as kids, is we would take strawberries, whole strawberries, and dip them in the sour cream and then dip that in the brown sugar; it made a really good treat. Yeah, so there you go, I am Matt Taylor this has been another episode of In the Kitchen with Matt, thank you for joining me, as always if you have any questions or comments, put them down below and I will get back to you as soon as I can, thumbs up, down in the corner push it, don’t forget to subscribe to my channel and check out my other videos, take care.

[@docwilliams7374]

I just love youtube... I live in Brazil too and my wife and I were talking about how we miss the sour cream in the States. Now. I am going to surprise her. Thank you.

[@inthekitchenwithmatt]

Awesome! Just remember this homemade recipe is less thick and tastes a bit different then the store bought sour cream. But if you can buy it, this is a substitute for sure! haha. Let me know how it goes. :)

[@namiesnaturals3557]

Is it true over there about food very expensive n people starving? Thanks I'm glad also to know how to make sour cream n u can also make farmers cheese from milk n vinager, easy. Yum

[@inthekitchenwithmatt]

@@namiesnaturals3557 I will have to make a homemade cheese video at some point. My cousin makes really yummy goat cheese.

[@melod1990]

I need to make this I try to homemade sometimes when I got money we're limited with money over here with buying certain things for me to homemade even on store bought

[@nathalieittenauz]

Totally making tacos this weekend, and yeah also in brazil

[@matsuokayuichi3096]

Here in Japan, sour cream is so expensive. Thank you for teaching me how to make it at home!

[@inthekitchenwithmatt]

You are very welcome! :)

[@inthekitchenwithmatt]

@Kevin Crocker Awesome Kevin! :) Yeah this turns out thinner then store bought for sure. Let me know how you like it once you try it. :)

[@nickchroneas717]

サワークリームは京都では高価ではありません

[@yujenlin1197]

i feel you. 100ml for 300yen

[@northwestborn]

Can't find it at all in Israel.

[@brendabuban4762]

I've used this for my new york cheesecake recipe multiple times and it never fails me. Thank you for this recipe. 😊

[@inthekitchenwithmatt]

So awesome, Brenda!!! :) :) I am glad you keep using it.

[@shanthageorge7413]

Thank you, Brenda. I too can make it now.

[@marthamora6648]

Can you give us your cheesecake recipe?

[@diannaskare7829]

The "watery" on the bottom is whey and your sour cream would stay thicker if you don't stir it in but move over sour cream with utensil and pour off the whey which is AWESOME for making breads ;)

[@inthekitchenwithmatt]

Awesome tip Dianna!! Thank you so much for sharing! :)

[@Heavenhrlpus]

I make a lot of bread that is a great to thank you!

[@saulbendayan3480]

Dianna Skare 2

[@priscillaroger8593]

Yeah! Just like fresh coconut milk extract

[@supercooled]

What’s the ration of whey to flour?

[@herefobeer]

To thicken it up like store bought, throw it in the blender, add a pinch of guar gum, blend and let it sit in fridge for an hour. Guar gum is a natural thickener. It will also give amazing slimy consistency that is delicious.

[@inthekitchenwithmatt]

Good idea!

[@curlygrandma]

Thanks Matt! We've been cooking more during this Covid thing. We both love your videos, your recipes, and most of all your personality! -Ren & Jer

[@inthekitchenwithmatt]

Thank you so much!!! :) :) :) Miss you both!

[@ma.lourdesbagongonzales8349]

Thanks so much for this recipe :) I'm soo happy that it doesn't require a ton of hard to find ingredients :) ; making this during Quarantine time in 2020 and thinking what a great help you are for sharing this. Stay safe, my friend :)

[@inthekitchenwithmatt]

You are welcome, Stefanie! :) Stay safe as well. :)

[@izabeldejesus3577]

I was looking for this recepe for a long timebecause in Brazil we don't have this. thanks

[@inthekitchenwithmatt]

Great!! :)

[@dontjudgeme7256]

that sucks sour cream is the best

[@docwilliams7374]

Oi, Tudo Bem... I am an American married to a Brasilian. We were saying the same thing. Tchau, bjjs

[@heydaddy5326]

Hey what do you guys use? Creme do leite?or what?I live in Brazil... not sure what to use...

[@tiobeto9015]

@@heydaddy5326 seria o creme de leite fresco. Basicamente a nata do leite.

[@PerogiXW]

If you'd like to thicken your sour cream, a simple slurry of cornstarch or flour and water whisked in to the already made sour cream works very well.

[@inthekitchenwithmatt]

Cool!

[@holdmie4ever]

Thanks....

[@maridencynthia5750]

Sour cream is expensive in our place and now I can make my own.THANKS to you Sir Matt❣ I use this in my Cinnamon and Banana muffins/bread. Waving HELLO from the Philippines!

[@inthekitchenwithmatt]

You are so very welcome, Mariden! Yes, sour cream is so good to use in muffins and bread.

[@anamk4251]

Hi Matt ! Many many thanks for working on my request finally I'm able to try some recipe with sour cream. 💚💛💙 have a good day ahead 🌼🌸🌹

[@inthekitchenwithmatt]

You are so very welcome Anum! :)

[@sadboy-danii7271]

In The Kitchen With Matt is the cream like nature cream ?

[@inthekitchenwithmatt]

I have no idea what nature cream is. It is like sour cream here in the United States. :)

[@timmerdonkey]

this is a great find, the country I live in doesn't have sour cream, I will make this, so many recipes call for sour cream, I'm always missing out, not anymore, thanks Mat

[@inthekitchenwithmatt]

You are very welcome!! :)

[@elisahernandez8466]

Thanks so much for the recipe, I’m Mexican and we used a lot sour cream in our foods and desserts 🍮. Also I have to tell that you explain very clear, English is my second lenguaje and I understand you well.

[@inthekitchenwithmatt]

You are very welcome!! :)

[@lorieivanoff6778]

Thanks so much for this recipe. I have made it once, & I didn't think you can make this homemade. Wow! So much I didn't realize. I love to cook, & think your a great cook. Keep up the good work. Do you have any canning recipes, or bread maker recipes?

[@inthekitchenwithmatt]

Thank you so much Lorie! :) :) Unfortunately no, i am not much of a canner, and I don't own a bread maker, I always make my yeast breads the old fashioned way haha.

[@Candoit2]

Great video and info! Thank you so much. Will try this soon!

[@inthekitchenwithmatt]

Thank you, Roddy! you are very welcome. :) Let me know how it turns out.

[@tarasamalmarif3593]

Thank you very very much 💕💕 it sounds easy so I’m gonna make it thank you 😊 and you’ve got a new subscriber!

[@inthekitchenwithmatt]

You are very welcome, Tara! :)

[@syedmuhammadkhubaib153]

Sour cream is very expensive in China too. I'll try this today. Love that nostalgic expression when you mentioned your childhood treat

[@inthekitchenwithmatt]

Thanks! Let me know how this substitution works for you. :)

[@vipashasharma7141]

Thank you for the quick recipe, Matt! This'll surely come in handy for the cheesecake I'll be trying to make haha. Cheers from here in India!

[@inthekitchenwithmatt]

You are very welcome!! :) :) Definitely comes in handy as a quick substitute for sour cream, if you don't have it or its too expensive where you live.

[@stephenstonge7968]

Literally first on my search for sour cream. Love the stuff and was curious how make it despite it being easy access. It's amazing how easy it is to make.

[@inthekitchenwithmatt]

Glad you found the video!

[@agatankh]

I live in the States and love sour cream but when I paid attention to the ingredients they all had other additives. I can't believe it's this simple to make it at home. Thanks a lot for the recipe!

[@inthekitchenwithmatt]

You are welcome! The only thing is this style of "acidic" sour cream won't taste like or be as thick as the store bought which is cultured sour cream. But it works great.

[@pamsikhosana5379]

Aaah Matt thank you so much, I have been looking for something like this. I'm from South Africa but currently living in South Korea and they don't sell it. We call it amasi :). Thank you.

[@inthekitchenwithmatt]

You are so very welcome Pam! :) :)

[@shaistha143]

Hi Pam thank you. I am from South Africa in CT. I do buy Amasi and use to make salads . Smoothies etc. Definstely did not know this could be used as sour cream. Foolish me was buying the cream R30 for 1 cup and some recipes call for 2 cups. Thanks once again. Regards Shaistha

[@ArifAyduran]

Hi thank you for this Tutorial, i want to ask you how much time it spoils?

[@inthekitchenwithmatt]

It will only last 2 to 3 days in the fridge, so I recommend only making the amount you want to use.

[@shamimanasrin6063]

You made it so easy. Thank you so much

[@inthekitchenwithmatt]

You are welcome! :)

[@leilamijares8563]

Hi Mat. Thank you for sharing your recipe. Can i mix this for making a cheesecake? It’s really hard to find and very expensive here in Phils 😊

[@inthekitchenwithmatt]

You are welcome, Leila! Yes, you can use this with cheesecake. Pretty much any recipe that calls for sour cream, you can use this instead. :)

[@kabel3432]

Thanks for sharing, your recipe is great. i was overseas and i needed sour cream, i couldn't find it. i used creme fraiche and lemon juice and let it sit for 15 min. Not the same taste, but it did the job.

[@inthekitchenwithmatt]

You are welcome!! Yeah it isn't exactly the same, but it makes for a good substitute in a pinch. :)

[@Heavenhrlpus]

I just found this channel, thank you, great ideas!

[@inthekitchenwithmatt]

You are so very welcome! And thank you! :) :)

[@bluelobster007]

America's passion, along with avocados. Thx for sharing!

[@inthekitchenwithmatt]

You are welcome! :)

[@khiratulmusaddahmohamadyus4796]

Thank you for the recipe, in my country sour cream a bit expensive as not so popular here so i follow your recipe... love it... so delicious...

[@inthekitchenwithmatt]

You are so very welcome! Glad you were able to make it and that it turned out well for you. :)

[@sleepygrinner8284]

Thank you kind sir I didn't even know what sour cream was and now thanks to you I can make it at home! :D

[@inthekitchenwithmatt]

You are very welcome, Natalia! :)

[@shelemenvargasiris6449]

Thank you so much, i live in Bolivia and could find this so now i am gonna make it

[@inthekitchenwithmatt]

You are welcome, Iris! It is a great substitute.

[@takeyourtime9986]

Thanks so much for this beautiful recipe

[@inthekitchenwithmatt]

You are very welcome Ayesha! :)

[@dacypher22]

This was a lot easier than I expected. For some reason I always thought sour cream was aged in some way like yogurt. Thanks for the recipe! Even though I live in the US where it is easy to get I may try this out sometime.

[@inthekitchenwithmatt]

Yeah it is pretty easy, but doesn't turn out exactly like the storebought kind. But it is a great substitute. :)

[@dacypher22]

@@inthekitchenwithmatt Considering the fact that I can easily go buy the store-bought kind, that actually makes me more likely to try it. A different take on sour cream ;)

[@inthekitchenwithmatt]

@@dacypher22 For sure! :)

[@xistencestudios8904]

Potatoes go great with sour cream and onions

[@inthekitchenwithmatt]

Yes they certainly do!!

[@donb9338]

so do tacos!!

[@djwjdjjsjdiiwidjwi9631]

ew

[@barbiecurlz4130]

Boiled potatoes, served cold with. ......in a blender add sour cream, FRESH....green onions, dill, parsley, chives, garlic, thyme, bit of lemon, and blend. Pour over potatoes. Yum!

[@Arheidi]

2 years and the likes are still 69

[@htowntx-hr3hb]

Great video Matt. Life savor!

[@inthekitchenwithmatt]

Thank you! :)

[@quandorawellnesssolution3659]

thank you so much for this recipe.

[@inthekitchenwithmatt]

You are very welcome! :)

[@speedmao1]

Around the 20 hour mark, it still seemed runny. I thought it had failed. But then I left it a few more hours and it started to thicken up. However, it didn't taste so 'sour', so next time I will add a little more lemon juice. Thank you for the easy recipe!

[@inthekitchenwithmatt]

Awesome, glad you tried it! Yeah try a bit more lemon juice and add some vinegar too to help it along quicker.

[@foobarmaximus3506]

It didn't fail. You did.

[@speedmao1]

@@foobarmaximus3506 Cheers mate! Thank you for your insight

[@DaveFer]

@@speedmao1 Great response. You didn't fail, the OP failed. This isn't really a recipe for sour cream.

[@annamariacantalupo8219]

Thank you so much.. Where I live in this part of Italy, we cannot find sour cream.... 👍👍👍👍

[@inthekitchenwithmatt]

You are welcome, Anna! :) This isn't a perfect substitute for the sour cream we buy at the store her in the United States but it works well! :)

[@BrachaWaldman]

Amazing! Thank you!

[@inthekitchenwithmatt]

You are very welcome! :)

[@dalilateran9379]

Will definitely try . Thanks

[@inthekitchenwithmatt]

You are welcome Dalila! Let me know how it turns out. :)

[@deboramarques830]

THANKS A LOT!! i dont have sour cream in my country as well! Thank you! ;) great video!!

[@inthekitchenwithmatt]

You are so very welcome Debora! Thank you for watching! :)

[@maido454]

This is a very nice sour cream recipe. I did it and everyone in my family are love it. Tks

[@inthekitchenwithmatt]

So glad you were able to make it! :) You are very welcome. :)

[@lorezalamas-nz5rt]

THANK YOU FOR sharing iwill try

[@inthekitchenwithmatt]

You are welcome!

[@naziachoudhury4710]

Thank you so much im make this and test so nice.Thank you so so much

[@inthekitchenwithmatt]

You are so very welcome, Nazia! I am glad you were able to make it and liked it.

[@kyeh4551]

In South Africa, sour cream is readily available at supermarkets, about the same price as whipping cream. Will try your recipe some time! Thanks

[@inthekitchenwithmatt]

Awesome! Yeah if it is already available, no real need to make it, the store bought kind will taste better than this. This is just a good substitute if you can't find it or it is really expensive. But definitely try it sometime! :)

[@leemei990]

hey matt! i hope you notice this message. thanks for sharing this recipe but i was wondering if you used 3/4 tsp of white vinegar (mentioned in the video) or 2 tsp as written in the DESCRIPTION BOX?? again thank you for sharing, i really wanted to try making cheesecake with sourcream 😊

[@inthekitchenwithmatt]

Use 2 tsp :) I misspoke in the video. :) You are welcome!!

[@viecastillo]

Very helpful for me.. thank you so much sir. Love this and save your video. I am your follower now.

[@inthekitchenwithmatt]

You are very welcome! I am glad it was helpful for you. :)

[@frassers]

Thank you Matt! It seems be easy!!!!

[@inthekitchenwithmatt]

You are welcome!

[@phillipl.4826]

3:27 that's the face of joy and happiness

[@inthekitchenwithmatt]

hahaha :) for sure!

[@TripleBeamDreamin]

thx for the video i wanted to ask, is this safe to eat? im paranoid over leaving diary exposed in room temp for that long

[@inthekitchenwithmatt]

Yep it is perfectly safe to eat. :) The acid from the lemon juice or vinegar protects it from harmful bacteria.

[@TripleBeamDreamin]

In The Kitchen With Matt thanks for the reply! also wanted to ask if it tastes similar to the McDonald's sour cream dip if uve tasted it before

[@inthekitchenwithmatt]

you are welcome! No I haven't tried McDonald's sour cream dip. Homemade sour cream does not taste like store bought sour cream, but it is still very good. And great if you like knowing exactly what is going into your food.

[@iziegbeprecious7440]

Thank you for this 🙏

[@inthekitchenwithmatt]

You are welcome!

[@ragingbullalf5790]

Thank you Matt. So simple, who'd a thought it? Liked and subscribed.

[@inthekitchenwithmatt]

You are welcome! And thank you. :) :) Yeah, not bad for a substitute huh?

[@Reem-ph6km]

it’s hard to find sour cream in my town so thank you so much

[@inthekitchenwithmatt]

You are welcome! :)

[@peryalcala]

Thank you Matt, I do have a question; does the temp matter during summer or winter?

[@inthekitchenwithmatt]

You are welcome! I don't think so. I haven't had an issue with it, although I live in Phoenix, AZ.

[@foobarmaximus3506]

Do you live outdoors?

[@richardharutunian9274]

Thanks, Matt, that was so easy !

[@inthekitchenwithmatt]

You are very welcome, Richard!

[@mahasaud2033]

I will make today thanks so much for sharing

[@inthekitchenwithmatt]

Awesome maha! Let me know how it turns out. :)

[@thewayilike5525]

Hello sir.. Thanks for a very easy recipe. I have a query, at my place the room temperature at the moment is around 40°C, peak of summers. I needed sour cream to bake a cheesecake, so is it ok to keep for 24 hrs rest at room temperature or shall i keep in fridge.

[@inthekitchenwithmatt]

I would keep it in the fridge, that is a fairly warm room temp. :)

[@aimeeh5898]

Many thanks Matt , I’m doing keto and discovered they use corn starch in store bought sour cream so it’s time I make my own

[@inthekitchenwithmatt]

You are welcome Aimee! Keep in mind though this doesn't taste like store bought, but is a good substitute. :) That is awesome that you are doing Keto, my brother is doing keto as well. I have a handful of keto specific videos here on my channel too. :)

[@user-rm4yd2cl2k]

That is Literally my reason for looking for this video!!!! :)

[@foobarmaximus3506]

That's just one of the thickeners they use. Guar gum is also common. Tapioca. Others.

[@priscillaroger8593]

Wow! Thank you so much sir!

[@inthekitchenwithmatt]

You are very welcome! :)

[@stevefrench8256]

That Strawberry treat sounds amazing

[@inthekitchenwithmatt]

It definitely is! :)

[@gayathri1990]

Thanks a lot for this video, I was really wondering what sour cream is.

[@inthekitchenwithmatt]

You are very welcome! :)

[@sallarkhanzada861]

I'm from Pakistan 🇵🇰 😍 I love your recipes it gives me big relief

[@inthekitchenwithmatt]

Thank you for watching in Pakistan! So glad you like the videos/recipes. :)

[@lucaipiranga]

Thanks for the recipe

[@inthekitchenwithmatt]

You are very welcome, Luca!

[@michaeldean9338]

Thanks for the tip, Matt. (subscribed and will share.)

[@inthekitchenwithmatt]

You are very welcome!! Thank you!

[@EileenChuaLoveJapan]

I want make new york cheese cake, but I can't find sour cream at my home town. Hahaha. Got this video, Now I can make sour cream myself. Thanks

[@inthekitchenwithmatt]

You are welcome! :)

[@chiarachelfy]

i’ve substituted heavy whipping cream for whipping cream & it’s been left at room temp for past 24 hours (around 29hrs) but it has yet to solidify should i still continue to leave it out or restart :’)

[@inthekitchenwithmatt]

mmm, yes, I would restart. Are you using lemon juice or vinegar?

[@chiarachelfy]

In The Kitchen With Matt thank you so much :) and i’m using lemon juice!

[@inthekitchenwithmatt]

@@chiarachelfy You are welcome! Add in a bit more lemon juice, like double the amount this time. :)

[@dalaljaz7128]

Thank you so much, its not available here, this was very helpful

[@inthekitchenwithmatt]

You are welcome, Dalal! :)

[@skymoon3967]

Wow that great i don't have it in my country too thank you

[@inthekitchenwithmatt]

You are welcome! :)

[@adammoore7447]

Thanks for the recipe. However, one correction: vinegar doesn't "ferment" dairy, it coagulates the protein.

[@inthekitchenwithmatt]

You are welcome. And yes you are correct.

[@ginadavis7039]

Thanks for the video Matt,in the video you say 3/4 tsp of vinegar,but it says 2 tsps...can you plz clarify, thanks

[@inthekitchenwithmatt]

Sorry for the late reply I was out of town at a family reunion! :) Yes it is 2 tsp. :) I misspoke in the video.

[@ginadavis7039]

Lol.. your funny..ok thanks my friend

[@inthekitchenwithmatt]

You are welcome Gina! :)

[@dhannie72]

Gina Davis i

[@dafreakszone]

Hi! Can I use all-purpose cream instead of heavy cream? Heavy cream is hard to find in most of the stores here. Thanks! 😃

[@inthekitchenwithmatt]

Hello, I am not sure, I am not familiar with that kind of cream. But I am assuming it will work. Here in the States the common creams that we can get are Heavy Whipping cream and normal whipping cream, and then of course sour cream is very cheap to buy here as well, but I made this video for people who may not have access to it. 👍 Try it an see! Experimentation in the kitchen is fun! haha :)

[@baharufuk1529]

Thank you so much. We don't have sour cream in Turkey . Do I have to use raw milk or cooked milk.

[@inthekitchenwithmatt]

You are welcome! 98% of the milk we get at the supermarket is pasteurized milk. In this case whole milk which is about (3.5%) milk fat along with the heavy cream which is around 34 to 36% milk fat. Raw milk is not sold very often, it can be found at specialty stores, but it is like 6 times that cost as what we would call regular milk here.

[@gingerjohnson5762]

this sour cream will be great with sliced cucmber

[@inthekitchenwithmatt]

Definitely!!

[@willysam]

Is expensive and we can’t find it usually in Peru! Thanks!!!

[@inthekitchenwithmatt]

You are welcome!

[@rosacouto4156]

Yummy very good thank you for the recipe🙏❤

[@inthekitchenwithmatt]

You are welcome! :)

[@maricarjavier9928]

hi! is it possible to use all purpose cream and fresh milk? thankyou!

[@inthekitchenwithmatt]

I think that will work fine. :) You are welcome!

[@williamverret1520]

This can be thickened by draining through clean paper towels in a colander.

[@inthekitchenwithmatt]

Interesting idea thanks for the tip!! :)

[@ceecee8274]

how would is get through?? you mean before??

[@justpar2012]

I would have to go to the store for heavy whipping cream so I would just buy sour cream there.

[@inthekitchenwithmatt]

Same with anything homemade right? Let's say you want to make cookies but you don't have any sugar, you would have to go to the store to buy the sugar right? So why not just buy cookies? Do you only make foods at home that you can't buy at the store? :) hehe, and by the way there are several countries that don't sell sour cream, like the case in this video where the person requested I make a video on it, because they can't buy it where they live.

[@justpar2012]

I never have heavy whipping cream as most people don't.

[@inthekitchenwithmatt]

@@justpar2012 So you buy some at the store, just like you do with any ingredients. My earlier statement stands, if you run out of sugar, you have to go to the store to buy it, if you want to bake, etc. lol The whole reason why people make things at home, is one, because they enjoy it and two they like to know exactly what ingredients are put it in, and three, homemade food tends to be more healthy then store bought. :)

[@patsulek1570]

You tell em!!

[@nvd2ceb4]

@@inthekitchenwithmatt I just came across this video because I usually don't keep dairy in my home because it always go to waste. I have heavy whipping cream powder, sour cream powder, and cream cheese powder. I've mastered the cream cheese powder but I haven't mastered the heavy whipping cream and sour cream powder. It doesn't come with enough powder for me to experiment so I try not to use them so I won't mess them up. I also have store brought whole milk in a carton but I don't know if that would work so yeah...I would have to buy the sour cream at the store.

[@esmiragurbanova5518]

Hi Matt, thanks for sharing this video! Should I boil and cool milk before using?

[@inthekitchenwithmatt]

You are welcome! Hi there, the milk you add to the cream you mean? No need to boil and cool it.

[@diannestagner1922]

Wow thank you!!

[@inthekitchenwithmatt]

You are welcome!!

[@prativsaha8079]

This is almost like the recipe for butter milk, except cream was added in this one. {0-0}

[@inthekitchenwithmatt]

Yup! Same method for both. Pretty cool right?

[@TravelWithLinAndBilly]

Thanks, I will never buy sour cream again 😂

[@inthekitchenwithmatt]

You are welcome Billy, try it first and see how you like it. It tastes different than store bought, but still good! :)

[@Maisnan123]

Oohh thank you !! In Belgium we don’t have sour cream and it look sooo delicious !

[@inthekitchenwithmatt]

You are very welcome! :)

[@jonathanholler5099]

Right on thank you!!!!

[@inthekitchenwithmatt]

You are welcome, Jonathan!

[@padmapriyact86]

Ok I dont have heavy whipping cream either!😂

[@inthekitchenwithmatt]

lol :) I believe plain yogurt will work too, but not certain about that.

[@joseph4185]

I make mine with 2 tablespoons of Cultured Buttermilk and 16 oz. of Heavy Cream. Stir and let sit on counter for 12 to 24 hours. You can't buy it this good!

[@inthekitchenwithmatt]

Awesome! :) Unfortunately most countries where sour cream isn't available, cultured buttermilk isn't available either. haha. But, yes cultured buttermilk is the way to go for sure, if you can find it.

[@tobsw3802]

Amazing. Thank you

[@inthekitchenwithmatt]

You are welcome! :) And thank you, glad you liked it!

[@aussiebigbudz1254]

im gonna make my own now! thanks

[@inthekitchenwithmatt]

You are welcome!

[@allahsservant2040]

Now I got to learn how make a wipping cream 😂😂😂

[@inthekitchenwithmatt]

You can try this recipe myheavenlyrecipes.com/how-to-make-heavy-whipping-cream/

[@MarcoPolo-rf7kj]

"In the kitchen with Matt", I would love to be "in the bedroom with Matt" lol. Kisses handsome

[@inthekitchenwithmatt]

hahaha thanks

[@MarcoPolo-rf7kj]

@@inthekitchenwithmatt You are welcome!!! Whenever you feel like it you are invited for lunch in my house, probably a little too far away from where you are. Uruguay, South America.

[@inthekitchenwithmatt]

Yep, that is a bit far away. But thanks for the invite!

[@monaali5996]

Very good. Thank you

[@inthekitchenwithmatt]

You are welcome! :)

[@user-nb5sv7cr6g]

You make it look so simple! I'm going to try this. Thank you for sharing, you're GRRRREAT! 🤣🥰😘

[@inthekitchenwithmatt]

Awesome! You are very welcome!

[@jennybandiola9448]

Thank you for sharing your menu

[@inthekitchenwithmatt]

You are welcome

[@mohdzaidibinzakaria7070]

Thank you for the recipe. Here in Asia sour cream is quite expensive. Good to know how to make it

[@inthekitchenwithmatt]

You are welcome! :)

[@shameemakr3255]

Nice clean and clear In my country there's no available in every store 😅 so thank you very much 😊🤠

[@inthekitchenwithmatt]

You are very welcome! :)

[@mimosamaghanoy7811]

Thanks for sharing how to make a homemade sourdough. Great job!

[@inthekitchenwithmatt]

You are welcome!

[@mdgonnuscio]

I was trying to make cultured butter and I watched your video to find out why i made sour cream. I'm placing the blame on using heavy whipping cream instead of regular cream and using yogurt starter as a fermenter. It was a delicious surprise.

[@inthekitchenwithmatt]

Nice! :) This is how I make my butter: kzbin.info/www/bejne/b4HUoqlnnM2Dhdk But for cultured butter, this is a great recipe: cooking.nytimes.com/recipes/1015208-homemade-cultured-butter

[@shalyndaniorco9404]

Thanks ☺️ for tutorial ❤️❤️❤️

[@inthekitchenwithmatt]

You are welcome!

[@user-bo3kk8vk8z]

I was loking for this recipe long time ago because in Morocco we doesn't have sour cream in store thank you for teaching me

[@inthekitchenwithmatt]

You are welcome! So glad it was helpful for you. :)

[@gagantak6958]

Loved it chef

[@inthekitchenwithmatt]

Thank you!!

[@yousefartmarwaelsaadany8656]

Thank you so much 👍

[@inthekitchenwithmatt]

You are so very welcome!