Homemade Sour Cream for half the price of bought! And by far better!

You will never buy Sour Cream again! 

This recipe makes a lovely luscious thick sour cream. And it is most delicious served with curries, baked potatoes, crumpets or scones, and will cut your calories too, from the usual cream.

NOTES:

• If you're going to whip cream, store your beaters in your refrigerator or freezer beforehand. Cream whips up best using chilled beaters.
• If accidentally, you overwhip your cream, carefully beat in more cream to remedy the situation.
• If you prefer thicker sour cream, you may whip in a teaspoon or two of cooled room temperature coconut oil, but not hardened.

INGREDIENTS:

15 ml freshly squeezed lemon juice – You may substitute vinegar

235 ml full-cream milk

250 ml of cream, chilled

METHOD:

1. Add 15 ml freshly squeezed lemon juice to a 250 ml measuring cup, then top it up with 235 ml of full-cream milk. Stir and set aside to thicken.
2. In a large measuring jug, whip up your 250 ml of cream with your electric beaters. Do not overbeat, or you will get butter. 
3. Fold your thickened milk and lemon juice mixture into your ready whipped cream.
4. From this point on, do not beat or stir as it will loosen up. 
5. Refrigerate, and it will thicken up even further.

Enjoy!