Homemade Sour Cream

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Ingredient

Method

125g heavy cream 5ml lemon juice (or white vinegar) 40g milk

1. In a jar, mix the cream and lemon juice (or vinegar) together, then pour in the milk. Screw a lid on tightly and shake well. 2. Remove the lid and put a clean piece of kitchen paper over the jar and secure it with a rubber band. 3. Leave it on the counter overnight (up to 24 hours) for it to set up. 4. After 24 hours it should be quite firm. Give it a stir and cover it with a jar lid. It will keep in the refrigerator for 2 weeks or so if it lasts that long! Note: Because there are no thickeners or gelling agents, homemade sour cream may be thinner than commercial brands you may be used to.