Cultured Sour Cream

1. 1

   Place 1 cup (225 ml) of cream in a sterilized jar.

2. 2

   Add the buttermilk.

3. 3

   Close jar.

4. 4

   Shake vigerously.

5. 5

   Stir in second cup of cream.

6. 6

   Cover jar and allow to stand at 75 to 80 degrees (25 C.) for 24 hours.

7. 7

   Sour cream may be used at once but storing in the refrigerator for another 24 hours makes a finer product.

* Per serving · 4 servings · Values may vary.

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