Making “sour cream” from cottage cheese is the most basic and quick fix you can create in your kitchen. Although this is so simple that it barely warrants a recipe card, it’s something I make multiple times a week – I never remember to purchase sour cream – so I thought I would share it with you. Maybe you didn’t realize you can make a dupe sour cream recipe this way, or you’ve been looking for a way to sneak in extra protein in your meals, so here’s how to make it:
Sour Cream (Made from Cottage Cheese)
- Cottage Cheese
- Lemon or white wine vinegar, but I prefer lemon
- Put the cottage cheese in a blender or push it through a fine mesh sieve
- Add a pinch of salt and mix in a big squeeze of lemon (or teaspoon by teaspoon of white wine vinegar, per taste).
- Taste and add more salt or acid as needed.
Add more lemon until it is the consistency you prefer – it might be a little thicker than normal sour cream, but it really does the job. Seal and keep in your refrigerator.
This is an easy condiment that you can add to with fresh herbs (finely chopped or pulsed through a food processor or blender), olive oil, spices/dried herbs (i.e. onion/garlic powder, celery salt, paprika, chili flakes, etc.) in order to repurpose it from another meal.
For continued use, add to eggs or an omelet, in tuna salad, coleslaw, pasta for a quick sauce, wraps, sandwiches, on the side of french fries, and so on.