- 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.