How to Make Sour Cream



  1. Gently stir the starter culture into the milk (I use a mason jar) and cover it with a towel and rubber band. Avoid capping it tightly with a lid, as the culture needs room to breathe.
  2. Allow the milk to culture at room temperature for 12-24 hours. When it is complete, the buttermilk will be thick and have a delicious tangy smell.
  3. Store your finished buttermilk in the fridge (it usually lasts at least several weeks for me)