BRIAN IN THE KITCHEN brought to you by Stitsworth Meats
September 15 2011
Homemade Sour Cream
1 cup heavy cream
1/4 cup buttermilk
Mix heavy cream and buttermilk in a screw-top jar, cover, and let stand at room temperature about 24 hours until very thick.
Chill homemade sour cream well before using and keep refrigerated.