Wednesday, July 1, 2009

Homemade Sour Cream

4 T cultured buttermilk
2 C half and half

Pour the buttermilk into a bowl. "Splash" in 2 C half and half. DO NOT STIR IT! SIMPLY POUR IT IN. Cover with a lid and leave out for 12 -48 hours to achieve desired sourness and thickness. Once it's how you like it, place it in the refrigerator to stop the cultures from growing. It will keep for a week.

I found this recipe here.

1 comment:

Christa said...

I've been making this for a while now and I've found that I like it even better when I make it with 6 T. of buttermilk. It works just fine with four, but 6 makes it even better.