Homemade sour cream, hmmmmmm.
And about as easy as leaving cream out on the bench, with a bit of buttermilk help. SO good.
Here's how. (Adapted from The Home Creamery.)
2 cups cream ('light' cream is recommended, but I use the same pouring cream for everything: butter, icecream, sour cream, cooking etc. Works beautifully.)
2 tblsp buttermilk
The buttermilk and cream both need to be at room temperature.
If you make your own butter, you'll have the buttermilk left over at about the perfect temperature.
Pour the cream into a jug or a bowl, stir the buttermilk through and leave it somewhere warm for 24 hours.
After 24 hours, it will be the consistency of custard and when you stir it it will thicken up nicely. Refrigerate for at least another 24 hours before using, at which point it will be perfect, glossy, thick and delicious homemade sour cream. High five.
Sour cream is most awesome because it has so many uses.
Put it on nachos, into cakes or muffins, dollop onto soup or use instead of mayonnaise.
Or, if you're us, pipe onto homemade mexican pizza with spicy mince and lentils and some salsa.
(With my apologies to your arteries.)