Sour Cream


2 cups light cream
2 Tablespoon buttermilk​

Combine cream with buttermilk in hot, clean glass jar with a lid. (Canning
jar that has been heating in boiling water, for instance.) Cover tightly and
shake gently to thoroughly mix. Let stand in a warm place − like where you put bread to rise) till thickened (24−48 hours). Store, covered in​
refrigerator. Stir before serving. Use within three weeks. Makes two cups.