Ingredients:

  • 2 cups heavy cream (480 mL)
  • 1/2 cup whole milk (120 mL)
  • 1/4 cup plain yogurt with live cultures (60 g)
  • 1 tablespoon lemon juice or white vinegar (15 mL)

Instructions:

  1. In a medium mixing bowl, combine heavy cream and whole milk.
  2. Add plain yogurt and lemon juice (or vinegar) to the cream mixture.
  3. Whisk the mixture until thoroughly combined and smooth.
  4. Pour the mixture into a clean glass jar, leaving some space at the top for expansion.
  5. Loosely cover the jar with a clean kitchen towel or cheesecloth, securing with a rubber band if desired.
  6. Place the jar in a warm, undisturbed spot in your kitchen for 24 hours.
  7. After 24 hours, check if the mixture has thickened to your desired consistency. If not, let it sit for a few more hours.
  8. Once thickened, stir the sour cream, then seal it with a lid and refrigerate. It will keep for about 1-2 weeks.