Author: Kris Bordessa, National Geographic author/certified master food preserver
Ingredients
2cupsheavy creamor whipping cream
4teaspoonslemon juice
Instructions
Combine cream and lemon juice in a jar. Screw on lid and shake lightly until combined.
Remove lid and use a rubber band to secure a thin piece of cloth or a napkin over the jar. This allows the mixture to breathe, while also keeping out bugs.
Set jar at room temperature for several hours or overnight until thickened. Stir and serve.
Refrigerate leftover sour cream for up to two weeks.
Notes
As soon as the ingredients are combine, you'll be able to see the mixture thicken a bit as the lemon juice reacts with the high fat cream.This homemade sour cream alternative can be a bit thinner than the thick store bought version. If you prefer a thicker consistency, you can stir in a teaspoon or two of dry milk powder to help thicken it.