Sour cream is hard to carry on a boat, as it turns green in a week or so even in the refrigerator. And if you don’t have much room in the refrigerator — or no refrigerator at all — it can be impossible. Did you know that you can make homemade sour cream from ingredients that don’t have to be refrigerated?
Yes, and making sour cream at home (well, boat) is easy.
Be sure to check out the video showing exactly how easy it is to make your own sour cream this way!
Nestle and several other Latin American dairy companies make a great product called “Media Crema” (literally translates as “half cream” or what we’d call “light cream”). In the US, it almost always comes in cans like the one shown and is generally stocked with the Latin/Mexican foods in larger supermarkets.
In Mexico and Central America, you can also buy it (and sometimes “crema” or “heavy cream”) in vacuum-sealed boxes similar to juice boxes, as shown in the second picture (Lala is a huge brand in Mexico). For some reason, I’ve never seen the boxes in the US. I’m told that there are similar products in the Caribbean — if you know of brands and whether it comes in cans or boxes, please add this information to the comments below.
Either type of container holds about 8 ounces, or 250 ml — 1 cup. And they both work equally well for making your own sour cream. Best of all, they both last virtually forever (I think they usually have an expiration date of about 6 months away). I found the little boxes easier to stow as they fit tightly together with no wasted space, plus they wouldn’t roll with the motion of the boat. But if you’re in the US, you might not have a choice.
Sour Cream from Non-Refrigerated Ingredients
Ingredients
- 1 cup media crema
- 2 teaspoons white vinegar
Instructions
- Put the contents of the can or box of media crema in a plastic container that has a lid. Mix in 1 teaspoon of vinegar If you want a thicker sour cream, mix in a second teaspoon after the first teaspoon is mixed in. Don’t use more than 2 teaspoons.
- You can either use it immediately or, for the best results, put the lid on and refrigerate it for a half hour before using.
Video
Notes
- Other types of vinegar, lemon or lime juice, or white wine can be substituted for the white vinegar.
- It will last 1 to 2 days in the refrigerator.
- Use it in any recipe, just as you would any other sour cream. Note that this makes 1 cup, or a half pint — many dip recipes call for a pint, so you’d need a double batch.
Since learning this method, I always keep the ingredients on hand . . . and real, rich, thick sour cream is just minutes away!
Want over 800 boat-friendly recipes, over 100 substitutions, and tons of tips for cooking on a boat?
vrkelley says
Plain yogurt can substitute for sour cream also.
Regina says
Thank you!!! I live in Panama and it is very difficult to get sour cream here.
Will try this recipe as soon as I can. I will try it with lime also. (I’m partial to lemon and limes vs vinegar)
Veronica P Canez says
Thank you for sending me this easy method I’m making my own sour cream from home. Especially after my wife forgot to buy it for me from the store But as much as I thought this would work unfortunately I do not have I do not have any vinegar so now I have to wait another 2 days so now I’ll have to wait another 2 days before i can make it back to the store I appreciate the help though it will come in handy next time I remember to buy vinegar.
Joy says
After you put the vinegar into the container with a lid, what do you do? Shake it, stir it, let it sit, use a hand blender? Isn’t something missing here, or am I making too much of the procedure?
Carolyn Shearlock says
Your reaction is about like mine the first time I heard of making my own sour cream. I couldn’t believe it was that easy! But it is.
Just mix the vinegar in. I use a small spoon and stir a few times (maybe 3 to 5 seconds is all). I guess you could shake it. I wouldn’t use a hand blender as it would add air.
You can then use it immediately, but it’s even better if you put it in the refrigerator for 30 minutes.
on Facebook says
Thanks Carolyn … love sour cream!
Charlotte on Facebook says
You must spend so much time writing and researching your blog, and we thank you!
on Facebook says
Thanks, I enjoy it! So many people passed their knowledge on to us when we were newbies and now I’m happy to pass it on. And if you have a tip you want to share with other readers, be sure drop me a note: https://theboatgalley.com/contact/
Jacquie Marks on Facebook says
Thanks for sharing, often I will go to make a recipe and it calls for sour cream……which often I do NOT have on hand.
Thomas Jensen on Facebook says
Sandra and I tried this at home; it was great. We buy sour cream at the supermarket, but we keep this on hand too.
JesseBo says
Does not work wit Nestle Cream tat is sold in the Philippines! Tried it twice and it never thickened.
Candy Kiesel says
I’m so excited to find your web site and THANK YOU so much for the time you have invested!! We are getting ready to start our 3rd season of staying on the boat 6 months at a time. We are motor, not sail but still have a great love of the water! We will be back on St. Somewhere Dec. 2nd and I just found all of this wealth of information! We travel the south of Florida and the Bahamas so the cardboard info was wonderful. I tried your sour cream recipe tonight and it was wonderful!! I did add the extra teaspoon of vinegar as we like ours thick. Again thank you so much for your time!
MaryS says
JessBo, I live in the Philippines too. I was going to try this recipe with Nestle Cream, but then saw your comment. Have you tried other brands of cream like Alaska? There’s another one, but I forget the brand. If not, where did you go to get your sour cream? I need sour cream for a cheese cake I’m making 2 days from now. I hope you could point me to a store that sells sour cream. I live in Manila. Thanks in advace.
Shawn Haugen says
Great idea! I’ll be trying this!
SV Matilda says
Brilliant!
Diane Emigh says
I’ve been doing this for years—great tip!!
Lauren says
I recently made buttermilk on board with 1tbsp vinegar adding milk to make 1 cup combined. Stir & leave alone for 10 minutes. Made delicious banana pancakes. Used long life milk. Thabks for the sour cream tip!
Cate McCarty says
Way cool
Thomas Jensen says
I saw this, either in your book, or an earlier article you posted. It works great. I bought my first can of crema, ever, to try it out and now I keep a can on hand all the time. Thanks.
Monique Bea says
Hope l can buy this product in Australia. ..
Kathy Barth says
Been doing this for a couple of seasons now. So convenient!
Ernesto Novillo says
Natalia, the search for sour cream is over! 🙂
Dennis Bagby says
Baylie Blankenship
Karen Ulakovic Drass says
I never knew this. Thanks for sharing!
The Cynical Sailor & His Salty Sidekick says
Great tip! Adding crema to my provisioning list 🙂
SV Belle Ile says
I will add this to my provision list for our winter trip to the Exumas. Thanks
Terri Zorn says
Not cruising yet….but will try at home.
Diane Emigh says
I’ve been doing this for 4 years now and it still tickles me that it’s so easy and cheap!
Darcy Soeters says
I love all your stuff!! You are a galley guru!!
Frances Liz Fernandez says
Genius!! What a great idea.
Lorraine McLean says
Alan O’Boyle 🙂 Lesley Hayes
Judy Mackay says
In the US I buy Whipping Cream in a shelf stable box from Trader Joe’s. They only carried it at Christmas time until a year ago and I would buy it by the case. Now I a pick up a box or two every time I shop. I use it in everything from baking, whipping, as well as souring it for sour cream. I even use it as a base of ice cream and leftovers taste great as a treat in my coffee.
Carolyn Shearlock says
I love the Trader Joe’s whipping cream!
Oh Sail Yes says
Whoa! What a fantastic idea!
Donita Stepke-Thompson says
Not a Nestle product. No way.
Peggy Jo Hall Adams says
I’m clueless. WHY?
Lacy Goodman says
Just to chime in my two cents about Nestle. The CEO thinks water should be a private commodity that people should have to pay to have access too. They manufacture formula then try to smear breastfeeding in ad campaigns. Oh and they are bottling water in drought stricken California with a permit that expired in 1997 (?) I believe. Corporate greed at it’s finest.
Jackie formerly SV Lively Lady (now a dirt-dweller) says
I agree with the water part, of course, but I have mixed emotions regarding Nestle. Here in Antigua, Guatemala they have a plant that makes dried soup mixes (Maggi brand, I believe). The people here are desperate for work, so I can’t “dis” Nestle here.
Carolyn Shearlock says
There are some other brands available, depending on where you live.
Mimi Winter says
thank you. I needed that.
Donna says
There are some boxed creams available here in the US, I buy mine from gosner foods. You can go to their website http://www.gosner.com, they sell boxed milk and heavy cream. They do have an expiration date but the whip cream doesn’t really go bad it just gets thicker so it is more like cream cheese. But it would work great for this application.
They also sell flavored milks like chocolate and strawberry, not my favorite but kids tend to really like them.
Nanci Dickerman says
wait wait wait…..i can make sour cream with shelf stable products? Holy Moly batman happy food storage dreams
Belinda Bacon-Reinagel Wolfe says
I’ve made it. Works great – tastes great.
Lupari Sue says
Perfect post when we are restocking the boat with everything. These 2 items will be on my list…vinegar already was. ☺
Patty Thompson says
I love your tips! Thanks for sharing.
Diane Elizabeth Larson says
This is so cool! We did this years ago in Mexico and I had forgotten all about it! Thanks for reminding me
Lizzy Belle says
I use kefir to make my own sour cream, soft cheese, drink yogurt etc. etc. Easy, cheap, super healthy 🙂
Laine Common says
I’m planning on doing kefir when we move on to our boat! Any tips or tricks?
Lizzy Belle says
Laine Common Just remember that the ” grains” feed on the lactose in milk, so they need animal milk to stay healthy.
For instance, if you let them ferment coconut milk, they’ll need to go in real milk after cos they’ re hungry 🙂
But take care of them, and they’ll last a lifetime. Make sure you start with a good quality!
Edit: should getting milk be a problem: you can store or dry them and use them again when you have access to milk 🙂
If you’re cruising, water kefir may be a better option then milk (since we always have water 😉 )
Good info on yemoos.com about both kefirs.
Julie says
You can also make water kefir using grains you can find online.
Diana K Weigel says
Defiantly going to try this! Thank you
June Rowland Madden says
Going to look for some.
Helen Bell says
I didn’t like the sour cream :/ I’m sad to say. It tasted like cream. Maybe I’m just picky but too eachtheir own. We like the store bought sour cream. 🙁
Linda M Fletcher says
Annie Fletcher
Dave Skolnick (S/V Auspicious) says
UHT cream is also available from Parmalat and other companies. The famous Land-O-Lakes Mini-Moos that many of us use without thought in restaurants are UHT half & half.
If you plan to use cream for whipping I have seen reporting (Nigella Lawson) that the fat content should be 30% or more.
Jessica Heinicke says
I have had this recipe in the back of my mind for years and only just tried it yesterday. It is amazing! Cream and vinegar went in, sour cream came out! I can’t tell you how excited I am! ?
Alison says
In Canada you can get canned “thick cream”. Carnation & other brands. Haven’t tried making sour cream with it but I will. Thanks for the tip! I’m going to write it into my Boat Galley cookbook so I don’t forget!
Carolyn Shearlock says
It’s already in there — page 99. Or look in the Index under “Sour Cream from Scratch.”
Stephanne says
I used heavy whipping cream and turned out wonder!! Thank you!! I used a blender and super thick n creamy.
Judith Nelson Cruzan says
Thank you SO much. I always use milk and vinegar when I need buttermilk in a recipe, because who wants to buy a container of buttermilk when all you need is 1/2 cup. This is good to know in a pinch.
Liz Adams says
Can you give us the amount of each to use?
Judith Nelson Cruzan says
I’m going to use the same amounts she listed in the video to start. Then I’ll tweak it.
Samm Souvigny says
I like a splash of lemon juice when i make my own sr cream
The Boat Galley says
Samm Souvigny That’s one of the options I mention — lemon or lime will work, as will white vinegar or even a bit of white wine!
Samm Souvigny says
Ahhh i didn’t read it. Bc i make it too!! 😉 i do use the vinegar & just a splash of lemon… is what we prefer. Sorry hun
Judith Nelson Cruzan says
I’m going to try it with regular half and half.
The Boat Galley says
It’ll work.It’ll be a little on the thin side (media crema is a little thicker) but not horrible — and the taste is wonderful!
Patti Holma says
I’ve done this it’s good!
Debbie McKenzie says
Never seen anything like media crema or similar in Greece but will look in shelves.
The Boat Galley says
Look for any type of cream in a can or Tetra pak (box like juice boxes)
Leigh Rosalyn says
You can get boxes of heavy cream at Trader Joe’s. They are super inexpensive and come in the convenient 1 cup size I believe. This is great info!! My husband just bought and moved aboard our first sailboat last week. I am thoroughly enjoying and using all your tips and tricks. Thank you so much!!
Roz
SV Desiderata
Seabrook Island, SC
Anonymous says
Thanks, we’ll try that! Currently we use a sour cream powder from Hoosier Hill Farm – it’s pretty good
Anonymous says
Didn’t realize Hoosier Hill makes powdered sour cream, too. We like their cream and milk. I prefer to spoon the powder directly into my coffee for a better taste.
Anonymous says
I love this! But have run out of my Florida provision of Media Crema. Did you find any good substitute in Bahamas?
The Boat Galley says
No, but I never really looked for it either.
Anonymous says
The Boat Galley thanks for your reply! I can then report (sadly) there is no sign of Media Crema here. Only Evaporated Milk or Sweetend Condensed Milk.
Anonymous says
One of my favorite tips from The Boat Galley Cookbook!
Tamboliya says
I feel upset that you advertised that you can make this sour cream w/o a refrigerator but then state in the recipe and video to refrigerate it!! That angered me because it was false advertising and wasted my time. Please be more honest in the future. My refrigerator is broken and I need actual help and not to be misled.
Carolyn Shearlock says
No false advertising here. You don’t HAVE to refrigerate it. Without a refrigerator, make it right before you want to use it.