Sour Cream

Ingredients

1 pint light cream (half & half) or

1 cup light cream & 1 cup heavy cream

2 or 3 tablespoons fresh cultured buttermilk

1/16 teaspoon salt 

Directions

Sour Cream has been a popular item in farm recipes since early days. But only in recent years has there been a rash of new recipes calling for the cultured sour cream. These sour creams are not interchangeable in recipes. For baking and in salad dressings the commercial or cultured product can be substituted, but there are those who say they can tell the difference. Modern cookbooks refer to cultured sour cream. Here is a new recipe just developed for making sour cream at home.

Sterilize utensils and spoons. Blend creams, buttermilk and salt thoroughly in sterilized equipment. Cover and let stand at room temperature until it thickens. The length of time depends upon the temperature and consistency of the cream you use. Chill for future use and keep covered.