• Note: This recipe yields 2 cups of sour cream. Use a large mason jar or a small bowl for this recipe which can hold more than 2 cups. You will need to cover it with a paper towel or cheesecloth, and secure with a large rubber band or tape
• Combine all ingredients in the jar or bowl and whisk to mix everything together and get rid of any lumps
• Cover the bowl or jar with cheesecloth or a paper towel, and secure with tape or a large rubber band. It is important to allow air to flow, so please don't use a lid
• Leave the container at room temperature for 24 hours. This will allow it to ferment and turn into sour cream
• The next day, remove the paper towel or cheesecloth and give the sour cream a stir. It should be thick and ready to use! Once you refrigerate the sour cream, it will become a thicker consistency just like store-bought sour cream
• Keep the sour cream in the fridge in an airtight container for up to 2 weeks. You can easily double or triple this recipe based on how frequently you use sour cream in your cooking or baking

Video Tutorial:

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