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This sour cream recipe makes creamy and delicious homemade sour cream. The entire process takes 48 hours and only involves 2 ingredients. It is simply a combination of butter milk and heavy whipping cream. I have used a homemade buttermilk in this recipe consisting of vinegar and milk. It produces a fairly good result. If you want a really think and and rich outcome (Creme Fraiche), I suggest using real whole butter milk. As with so many things, I enjoy most of the ingredients for my recipes when they are homemade, as I know exactly what is in them and can control the content and amounts. For additional flavors, you can add a little bit a garlic and parsley. For that matter, you can add just about any ingredient that brings your taste buds to life.

- Add the whipping cream to a jar.
- Add in the buttermilk and stir until well combined.
- Cover the jar with a light cloth, coffee filter, or cheese cloth, and allow the sour cream to sit at room temperature for 24 hours. Temperatures between 70 and 75 degrees F (21 to 23 degrees C) are perfect.
- After 24 hours, remove the cloth and place an airtight lid on the jar. Place it in the fridge for another 24 hours.
- After 24 hours (a total of 48 hours), remove your sour cream from the fridge and serve.