Homemade Sour Cream.

It doesn't take much to make your own Homemade Sour Cream.

1-1/2 cups of whole milk (in the jar)
1 cup of heavy cream (in the round bowl)
1/2 cup cultured buttermilk (in the square bowl)

Leave them to sit at room temperature for about an hour and a half.

Then pour the cream and buttermilk in the jar with the whole milk and stir them together for a few minutes. Place the lid on the jar tightly.

Then wrap the jar in a towel (I secured mine with a blue rubber band, I know, I know, I'm so fancy like that) and place in a warm spot for 12-24 hours. The top of the refrigerator is a good place, it's out of the way and most fridge tops are somewhat warm. It's also a good place to keep neon pink fish eggs for all those fishing trips you're going to get in when the weather clears up. (Thanks dad, the color really adds to the picture!)

Once the consistency is like that of a thick custard or cling to a spoon then you have Sour Cream and can pop it in the fridge to keep for an entire month. The longer this sits the thicker it gets. I was quick to use mine on some homemade Enchilada's we had for dinner that night.