Ingredients:

  • 2 cups (473ml) Heavy Cream, pasteurized (but not ultra-pasteurized)
  • 2 tablespoons (30ml) Buttermilk, cultured

Instructions:

  1. In a clean glass jar or container, gently whisk together the heavy cream and buttermilk.
  2. Cover the jar loosely with a lid. Allow the mixture to sit at room temperature (ideally 70-75°F / 21-24°C) for 24-48 hours, or until thickened to your desired consistency. Visual cue: It should resemble commercial sour cream.
  3. Check for thickness. The mixture should coat the back of a spoon. If it's still too thin, let it sit longer, checking every few hours.
  4. Once thickened, tighten the lid and refrigerate for at least 6 hours to halt the culturing process and further thicken the sour cream.
  5. Serve chilled and enjoy!