Step 1

Gently heat the cream to 86 degrees Farenheit. Stir the starter culture into the warm cream.

Step 2

Cover it loosely with a towel and rubber band, and allow it to sit at room temperature for 12-24 hours, or until it is thickened and tangy.

Step 3

If you like, you can now turn your sour cream into cultured butter, or just drizzle it (or plop it–depending on the consistency) on your favorite dishes.