– Use fresh heavy cream as the base for preparing homemade sour cream.
– Mix a few tablespoons of whole milk to lighten and balance the texture.
– Stir in lemon juice or white vinegar to start the fermentation process.
– Blend all ingredients until smooth so the cream sets evenly without lumps.
– Leave mixture at room temperature for 18–24 hours to develop tangy flavor.
– Chill before use for thickness and freshness, perfect for dips and baking.