• 2 cups heavy cream
  • 5 teaspoons cultured buttermilk


Put 1 cup cream in a one quart jar and add the buttermilk. Cover the jar and shake vigorously. Stir in 1 cup more cream. Cover the jar and let stand at room temperature (75* to 80*) for 24 hours. Refrigerate and let stand another 24 hours.

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Submitted 6/13/05.
Source: My files
Submitted By: Eileen Werth
Home Made Sour Cream