Homemade Sour Cream

Instructions

1. 1

   Pour the 480 ml fresh heavy cream into a clean glass jar or bowl.

2. 2

   Add 2 tablespoons of fresh whole milk to the cream and stir gently to combine.

3. 3

   Add 2 tablespoons of fresh lemon juice to the mixture and stir well.

4. 4

   Cover the jar or bowl loosely with a clean kitchen towel or plastic wrap, allowing some air to circulate.

5. 5

   Let the mixture sit at room temperature (about 21-24°C / 70-75°F) for 24 hours, or until it thickens and develops a tangy flavor.

6. 6

   Once thickened, stir the sour cream gently, then cover tightly and refrigerate for at least 4 hours before using.

7. 7

   Store homemade sour cream in the refrigerator and use within 1 week.