1cupheavy cream8 oz/250 g, 36% fat content works best
¼cupwhole milk2 oz/60 ml
In a glass jar, stir together heavy cream, whole milk and lemon juice.
Cover the jar with a kitchen paper and secure it with an elastic band. You can also cover it with cheesecloth.
Leave it on the counter overnight (up to 8 hours) for it to set up.
The cream might separate while resting. Give it a stir until it comes together and cover the jar with a lid tightly.
Refrigerate for another 8 hours for it to thicken. Then use as desired or store for up to 2 weeks.
Make sure to use a breathable cloth (no lids or plastic wrap) to cover while setting the sour cream. You can use white distilled vinegar in place of lemon juice.You can use the cream after 8 hours of setting but it will thicken more when refrigerated.If i's too hot in your part of the world, then keep the cream on the counter for only 4-6 hours.Don’t use low-fat cream and milk or the sour cream will be too thin.