Step 1

Place room temperature milk in a mason jar.

Step 2

Add lemon juice or vinegar.

Step 3

Close the lid and give it a good shake.

Step 4

Open the lid again.

Step 5

Now add the room temperature fresh cream.

Step 6

Close the lid and give it a good shake again.

Step 7

Cover the jar again but DO NOT SEAL IT. Instead use a kitchen towel, paper towel, or just place a plate. (you want the milk to breathe).

Step 8

Let sit in a warm place for a minimum of 12 hours to a maximum of 24 hours.

Step 9

At this time - you should have a thick luscious sour cream.

Step 10

Whey from the milk would have been separated and resting at the bottom of the jar. This is normal.

Step 11

If you want thick sour cream just spoon the thick mixture from the top.

Step 12

I prefer to stir the sour cream with a spoon and bring it all together.

Step 13

Cover the mason jar with its own lid now and store it in the fridge to chill.

Step 14

The sour cream is ready to use.

Step 15

It will stay fresh for up to two weeks in the fridge.

Step 16

Place raw cream in a bowl.

Step 17

Add one sachet of sour cream starter and mix well with a whisk.

Step 18

Let sit for 2 minutes then whisk well again.

Step 19

Pour the cream into a mason jar and cover with a towel (do not close the jar).

Step 20

Leave in a warm, dark place for at least 12 hours undisturbed or until it is set and taste sour.

Step 21

Place in the fridge for at least 3 hours before you use it.

Step 22

This sour cream will keep in the fridge for up to 3 weeks.