Method

• In a jar, mix the cream and lemon juice (vinegar) together, then pour in the milk
• Screw a lid on tightly and shake well
• Remove the lid and put a clean piece of kitchen paper over the jar and secure it with a rubber band
• Leave it on the counter overnight (up to 24 hours) for it to set
• 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 up to 2 weeks
• Notes: Because there are no artificial thickeners, your homemade sour cream may be thinner than commercial brands you may be used to so don’t panic, it will taste just fine
• Use a jar big enough to accommodate the mix, leaving a bit of room for movement, about 5cm at the top