I am so never buying sour cream again! Homemaking it is so simple and you get such a great quality product, not to mention it requires very simple ingredients and almost zero effort.
Sour cream is such a versatile ingredients that can be used in so many different recipes: soups, dips, sides, meats. I’ve made it this past weekend as I needed to use it in 2 dips – I will share the recipes of the dips in the coming days.
For this, finally, sunny Sunday in Shanghai, enjoy my homemade sour cream recipe.
- 1 cup heavy cream (choose the one with the highest fat content)
- 1/4 cup whole fat milk
- 3/4 tsp white vinegar
In a small bowl, add the milk and the vinegar stir, and let stand for 10 minutes. Pour the heavy cream into a jar and stir in the milk mixture. Cover the jar and let stand at room temperature for 24 hours. After the 24 hours has passed, store it in the fridge. Use within a week.