““This sour cream will result in a thicker and slightly richer product than the first recipe. Ingredients 1 cup heavy cream at room temperature 1 1 cups of whole milk at room temperature (not ultra-pasteurized) 1/2 cup cultured buttermilk at room temperature Directions 1. Whisk the ingredients together in a stainless steel or glass bowl. Set bowl in a pan of hot water and bring the temperature of the ingredients to 80°. 2. Pour ingredients into a quart jar and cover. 3. Allow product to sit at room temperature for 16 to 24 hours until it is thick. The longer you allow it to sit at room temperature, the more sour it will become. 4. Refrigerate up to four weeks. QUARK””
