Homemade Sour Cream

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   *Note: I have not personally tried the white vinegar addition, but have been told that it works.

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   It would be better, in my opinion, to make the buttermilk at that point by mixing 1 tablespoon of vinegar to 1 cup of milk (or 1/2 tablespoon of vinegar to half cup of milk) and let stand for 15 minutes.

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   1.

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   Take a glass jar (I prefer glass, but you can use a plastic container) with a lid that can hold up to three cups of liquid and pour in the heavy cream and buttermilk (or sour cream) and mix well.

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   2.

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   Cover the jar with plastic wrap or with the lid and let stand at room temperature for 24 hours.

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   It will have thickened.

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   3.

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   Refrigerate.

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    It will keep up to one week.

* Per serving · 4 servings · Values may vary.

No additional tips available.