Sour Cream

Ingredients

• 2 cups pasteurized heavy cream
• 2 tbsp cultured buttermilk

Instructions

1. Wash a 1-quart glass jar and lid in hot, soapy water, then rinse well. To sanitize, rinse the jar with boiling water and let it air-dry.
2. Pour the heavy cream into the jar and add the cultured buttermilk. Stir thoroughly to combine.
3. Cover the jar loosely (use the lid set on but not tightened, or a clean cloth secured with a band) and let it stand at room temperature, ideally 70°F/21°C, until thickened and tangy, 18–24 hours. It is ready when it coats a spoon and mounds slightly without running.
4. Stir the cultured cream until smooth, then cover tightly and refrigerate until fully set and silky, 12–24 hours.
5. Stir before using. Keep refrigerated and use within 10–14 days; discard if you notice off smells or visible mold.