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Cultured Sour Cream
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Recipe Information
Chuck's copy of "Joy of Cooking" 1964

  • 2 cups (475 ml) 20% cream, or heavier, divided
  • 5 tsp (25 ml) cultured buttermilk
  • 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.
Hope this helps you in Brazil.

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