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Prep Time: 1440 Minutes Cook Time: 300 Minutes |
Ready In: 1740 Minutes Servings: 10 |
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Having forgotten to buy sour cream, I surfed to see if it was possible to make at home. They had got the recipe from The New Doubleday Cookbook by Jean Anderson & Elaine Hanna (Doubleday) Ingredients:
1 cup heavy cream |
1/4 cup buttermilk or 1/4 cup sour cream |
Directions:
1. Preparation:.
2. Mix heavy cream and sour cream or buttermilk in a screw-top jar, cover, and let stand at room temperature about 24 hours until very thick.
3. Chill homemade sour cream well before using and keep refrigerated.
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