Ingredients

• 400 gms - cream at room temperature
• 1/2 cup - butter milk

How to Make Sour Cream

• Warm a heatproof vessel, keep aside till fully cooled. Pour cream into this.
• Add buttermilk, stir gently, cover with cling film.
• Keep in a preheated oven for 24 hours, till mixture is set, but not fully firm.
• When in jelly like consistency, pour into a double layer of muslin cloth.
• Allow to hang for 6-7 hours, saving whey in a drip vessel.
• Remove, beat smooth with a small eggbeater, add a little whey if required.
• Refrigerate, and when serving, add more whey and beat for desired consistency.