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Ingredients
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Base
Culture & Salt
Method
Preparation
Warm ingredients
Pour 1 cup heavy cream into a clean glass jar (16 oz mason jar works well). Stir in 2 tablespoons whole milk. The milk thins the cream slightly to help culture activity; aim for a mixture at room temperature (about 70–75°F / 21–24°C). If your cream is cold from the refrigerator, let the jar sit at room temperature for 30–45 minutes before adding culture.
Add culture
Stir in 2 tablespoons active cultured buttermilk (or sprinkle in 2 teaspoons mesophilic starter if using a powdered starter). Mix gently but thoroughly so the culture is evenly distributed through the cream.
Cover and incubate
Cover the jar with a clean cheesecloth or a loose lid (do not seal airtight). Place the jar in a warm, draft-free spot where the temperature stays around 70–75°F (21–24°C). Incubate undisturbed for 12–24 hours until the mixture has thickened and has a tangy aroma. Check at 12 hours; if it's not thick enough or tangy enough, allow up to 24 hours total.
Refrigerate to finish
Once the culture has produced noticeable thickening and tang, secure a tight lid and refrigerate the sour cream for at least 6 hours (preferably overnight). Chilling will further thicken the texture and mellow the flavor.
Salt and adjust
After chilling, stir in 1 teaspoon fine sea salt. Taste and adjust salt as desired (add up to another 1/2 tsp if you prefer). If the sour cream is thicker than you want, whisk in up to 1 tablespoon additional whole milk to reach desired consistency.
Store
Transfer to a clean container if needed. Keep refrigerated and use within 10–14 days. Always use clean utensils to avoid contamination.