Ingredients:

  • 1 cup (240 ml) heavy cream
  • 4 tablespoons (60 ml) buttermilk or plain yogurt

Instructions:

  1. In a mixing bowl, add 1 cup of heavy cream and 4 tablespoons of buttermilk (or yogurt).
  2. Whisk the mixture vigorously until fully combined and smooth.
  3. Pour the mixture into a small jar or airtight container.
  4. Cover the jar loosely with a clean kitchen towel or cheesecloth to allow air circulation while keeping out contaminants.
  5. Place the container in a warm spot (ideally around 70°F-80°F or 21°C-27°C) for 24 hours to allow fermentation.
  6. After 24 hours, check the sour cream. It should be thick and tangy. Stir gently.
  7. Securely cover the jar with a lid and refrigerate for up to 2 weeks.