Easy Homemade Sour Cream
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1. Put 4 tbsp cultured buttermilk in a bowl (introduces protective, delicious, lacto-bacteria found naturally in all unpasteurized milk.)
2. “Splash in” 2 cups half and half.
3. Cover and leave out 12-48 hrs to achieve desired thickness and sourness. FOR THE LOVE OF PETE DON’T STIR IT!!!
4. Refrigerate to stop lacto-bacteria growth and chill.
5. Keeps for over a week.
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