Cultured Sour Cream

Directions

1. 1
   Place 1 cup (225 ml) of cream in a sterilized jar.
2. 2
   Add the buttermilk.
3. 3
   Close jar.
4. 4
   Shake vigerously.
5. 5
   Stir in second cup of cream.
6. 6
   Cover jar and allow to stand at 75 to 80 degrees (25 C.) for 24 hours.
7. 7
   Sour cream may be used at once but storing in the refrigerator for another 24 hours makes a finer product.