Make Fresh Sour Cream
I LOVE SOUR CREAM.
Baked potatoes would be sad without it.
Without sour cream, dip would just be dust.
Tacos can survive without it, but they shouldn’t have to.
Want to make your own?
take a pint sized mason jar. Fill it almost to the top, leaving about an inch or two under the rim with half and half. I prefer organic…you use what makes you happy.
Add four tablespoons of buttermilk (either store bought or your own home brewed), cover with a clean cloth (a cotton cloth napkin works well), and secure it with a rubber band or mason jar ring. Leave out at room temperature for 24 - 48 hours. I usually leave it for closer to 48 so that it thickens up a bit more. It will be thinner than store bought. It is very important that you dont mess with it until you are ready to store it in the fridge. It will not set up properly if tinkered with (i.e., shaken, stirred, etc).
Put it in the fridge when it is done, adding a mason jar cap to keep it airtight. It needs to be nice and chilled before you use it to complete the fermentation process. This keeps for about 2 weeks in my experience, but it never lasts that long.