BRIAN IN THE KITCHEN  brought to you by Stittsworth 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.