Description Edit

Ingredients Edit

Directions Edit

  1. Stir cream and buttermilk in a pint jar. Cover and shake.
  2. Let stand at room temperature, uncovered, 6 hours to overnight, then chill well.
  3. When ready to serve sour cream, beat to medium-stiff peaks - not stiff.
  4. Serve immediately. Whipped mixture should double in volume.
  5. Makes a scant 4 cups, whipped.

Contributed by Edit

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