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HOMEMADE SOUR CREAM: __2 C. half & half (or heavy cream); 3 Tbsp Buttermilk. __Pour cream into a pint jar; add buttermilk. Screw on lid firmly; give a good shake to blend. Let jar sit at room temp for a full 24 hrs. When done, store the sour cream in the fridge. It will keep for up to 3 weeks. (NOTE: The heavier the cream used, the thicker & richer the sour cream). Buttermilk may be made by adding 1 Tbsp lemon juice (or vinegar) to 1 C. milk; stir and let sit for 5-10 min.