1 cup (240g) Holy Cow cream
2 teaspoon lemon juice (or plain white vinegar)
¼ cup (60g) milk (or cream)
In a jar, mix the cream and lemon juice (vinegar) together, then pour in the milk. Screw a lid on tightly and shake well. Remove the lid and put a clean piece of kitchen paper over the jar and secure it with a rubber band.
Leave it on the counter overnight (up to 24 hours) for it to set.
After 24 hours it should be quite firm. Give it a stir and cover it with a jar lid. It will keep in the refrigerator for up to 2 weeks.
Notes: Because there are no artificial thickeners, your homemade sour cream may be thinner than commercial brands you may be used to so don’t panic, it will taste just fine.
Use a jar big enough to accommodate the mix, leaving a bit of room for movement, about 5cm at the top.