This is getting a little out of hand. First (easy) homemade yogurt, then our first backyard egg, and now sour cream. I mean, really, I can hardly believe how easy it is to make all this stuff from scratch. Why am I just learning all of this now?!
Wanna try it? This is even easier than the yogurt — and that was pretty dang easy. First you get a small pint of cream and buttermilk. Just like these.
You pour the whole thing of cream and half the buttermilk into a glass dish with a lid and mix it around. Or if you want exact amounts, you can try 2.5 cups cream and 3/4 cup of buttermilk. Kinda like this.
You put the lid on, wrap it up in a dish towel and put it in your oven with just the oven light on (not the oven) — just like the yogurt. You know, to keep it warm.
About 18 hours later, you take it out, put it in the fridge and after it cools, look what you get. Smooth, thick, yummy sour cream. How neat is that?!