Sour Cream

Sour Cream

2 cups light cream
2 Tablespoon buttermilk
Combine cream with buttermilk in hot, clean glass jar with a lid. (Canningjar that has been heating in boiling water, for instance.) Cover tightly andshake gently to thoroughly mix. Let stand in a warm place − like where youput bread to rise) till thickened (24−48 hours). Store, covered inrefrigerator. Stir before serving. Use within three weeks. Makes two cups.