Ingredients
– 240 ml of heavy cream
– 60 ml of milk
– 1 tablespoon of lemon juice
– 1 teaspoon of white vinegar
– A pinch of salt
– 1 teaspoon of garlic powder (optional)
– 1 tablespoon of fresh herbs (like chives or parsley, optional)
Method
1. In a bowl, combine the heavy cream and milk well.
2. Add the lemon juice and vinegar to the mixture. Stir gently to combine.
3. Sprinkle in a pinch of salt along with any garlic powder and fresh herbs, if using.
4. Cover the bowl with a cloth, allowing it to sit at room temperature for about 24 hours.
5. After the resting period, stir the sour cream until smooth and keep it in the fridge for storing.
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