Ingredients:

  • 1 cup (240 ml) heavy cream
  • 1 tablespoon (15 ml) lemon juice or white vinegar
  • 1/4 cup (60 ml) buttermilk

Instructions:

  1. In a mixing bowl, whisk together the heavy cream, lemon juice (or vinegar), and buttermilk until evenly blended.
  2. Pour the mixture into a clean glass jar.
  3. Cover the jar loosely with plastic wrap or a kitchen towel to allow air circulation.
  4. Leave the jar at room temperature (70°F / 21°C is ideal) for 24 hours to develop tanginess.
  5. After fermentation, stir the sour cream, then seal the jar and refrigerate for at least 2 hours before using.
  6. Use immediately or store in the refrigerator for up to 2 weeks.