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Print Friendly Recipe Recipe Information Source: Chuck's copy of "Joy of Cooking" 1964 Ingredients 2 cups (475 ml) 20% cream, or heavier, divided 5 tsp (25 ml) cultured buttermilk Preparation Place 1 cup (225 ml) of cream in a sterilized jar. Add the buttermilk. Close jar. Shake vigerously. Stir in second cup of cream. Cover jar and allow to stand at 75 to 80 degrees (25 C.) for 24 hours. Sour cream may be used at once but storing in the refrigerator for another 24 hours makes a finer product. Comments Hope this helps you in Brazil.

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