Ingredients
- 1 cup heavy whipping cream (36% fat)
- 2 teaspoons lemon juice (or white vinegar)
- 1/4 cup whole milk
Instructions
- Pour the heavy cream into a clean jar and add the lemon juice or vinegar.
- Pour in the whole milk, then screw on the lid and shake well.
- Remove the lid, cover the opening with a clean piece of kitchen paper, and secure with a rubber band.
- Let the mixture sit at room temperature for 12-24 hours to thicken and develop its tang.
- Stir the mixture, cover with the jar lid, and refrigerate. Use within 2 weeks.
Notes
For a tangier version, add an extra ½ teaspoon of lemon juice. For thicker sour cream, let it sit for a full 24 hours.