#3692 - Homemade Sour Cream

(by Shirley McNevich)

1/4 cup whole milk
3/4 tsp. white vinegar
1 cup heavy cream

In a glass quart jar add cream and white vinegar--stir to mix, then put the lid on and shake well. Remove the lid and add the milk--stir well, then put the lid on and shake well. Remove the lid and cover the top of the jar with a tea towel--secure the towel with a rubber band. Let the mixture sit on the counter overnight. The next day remove the towel--stir well, screw the lid on tight and refrigerate until cold. Note: homemade sour cream is a bit thinner than store bought sour cream because there are no artificial thickeners.