Sour Cream (without buttermilk)
- Vicky Bryant
- 1 cup (225 ml) of milk (it can be whole or 2% or skim)
- some sort of acid - I prefer fresh squeezed lime - others prefer white vinegar
- Take the milk and add the acid of your choice.
- If using a lime I would squeeze all of it into the milk.
- If I was using vinegar I might start out with 3 tbsp (45 ml) and go from there.
- You can taste and adjust.
- Hope this helps.