- 1 cup heavy cream (or whipping cream)
- 1/4 cup buttermilk (or sour cream)
Pour the ingredients into a pint jar. Then, put the lid on the jar, and give it a good shake.
Let it stand at room temperature for 24 hours. This will allow the lactic acid in the buttermilk (or sour cream) to sour and thicken the cream.
Use immediately, or refrigerate for up to two weeks.
To make low-fat sour cream, use whole milk, half and half or light cream in place of some (but not all) of the cream. This will make your sour cream a bit thinner.
Homemade sour cream isn’t quite as thick as store-bought, since it doesn’t contain artificial thickeners.