Prep Time: 24 hours
Cook Time: 5 minutes
Total Time: 24 hours, 5 minutes
- 1 cup heavy cream
- 1/4 cup sour cream or buttermilk
Chill homemade sour cream well before using and keep refrigerated.
Yield: 1 cup
Recipe Source: The New Doubleday Cookbook by Jean Anderson & Elaine Hanna (Doubleday)
Reprinted with permission.