Sour Cream


  • 1 cup low fat cream
  • 1/4 cup full fat milk
  • 1 tsp lemon juice


  1. Transfer the cream in a sterilised glass jar
  2. Add lemon juice in milk and keep aside for 5 minutes
  3. Add the milk mixture with the cream
  4. Mix well
  5. Cover the jar and set aside for 24 hours at room temperature
  6. Refrigerate the jar for 6-8 hours
  7. It’s ready to be used now

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