Homemade Sour Cream In 24 Hours

Instructions:

1. Wash the jar and spoon with hot, soapy water. Rinse and dry them well.
2. Measure the heavy cream, whole milk and lemon juice. Use the cream at room temperature or straight from the fridge; do not warm it.
3. Pour the heavy cream into the jar, then add the whole milk.
4. Add the lemon juice and stir for about 30 seconds, until the mixture is uniform and the lemon is fully blended.
5. Cover the jar with a paper towel or cheesecloth and secure it with a rubber band.
6. Leave the jar at room temperature, ideally 68 to 72°F (20 to 22°C), away from direct sunlight and drafts, for 24 hours. In a cooler kitchen, rest up to 36 hours.
7. After 24 hours, check that the mixture looks slightly thickened, smells tangy and fresh, and coats the back of a spoon.
8. If clear, slightly yellow liquid (whey) has separated, stir it back in for a looser texture or spoon it off for a thicker one.
9. Replace the paper towel with a lid and refrigerate for at least 2 hours, up to 4 hours, until thick and spoonable.
10. Store in an airtight container in the back of the refrigerator for up to 7 to 10 days. Scoop with a clean spoon.