You WILL NOT BELIEVE how ridiculously easy it is to make your own sour cream. SERIOUSLY. When I first made this, it was like the realization as a first grader when you make butter in those little baby food jars just by shaking it. Anyone else remember doing that? That amazing feeling of making something with your own two hands carries on with this recipe.
Two ingredients. Don't you just love low-count ingredient recipes?!
1/2 Cup Active Fresh Cultured Buttermilk. (The only thing my store had was this "Cultured Lowfat Buttermilk. I don't know if it is the same, but it worked!)
1 Cup Heavy Cream (My cream was not heavy. I will show you the difference later in the post)
You will also need a nice big jar or container with a tight lid.
Now SHAKE! You're going to shake for about 3 minutes, to make sure it is nice and mixed. It shouldn't be very hard to shake at all, and don't worry about doing it really vigorously or anything. It's just always good to burn a few extra calories before you consume something like this. :)
Extra notes: If you use regular cream like me, this sour cream should be good for about a week in the fridge. Heavy cream will make it last about two weeks. Serve with chicken tacos or make a quesadilla with some flour tortillas, cheese, and a big ole' plop of this good stuff right on top.