how to make sour creme? give me the receipt?

Question

in my country I dont find. I miss that a lot .

Answer 1

Homemade Sour Cream
Ingredients
1 cup heavy cream
1/4 cup sour cream or buttermilk


Instructions
Mix creams in a screw-top jar, cover, and let stand at room temperature about 24 hours until very thick. Chill well before using and keep refrigerated.


Yield: 1 cup

Answer 2

Creme Fraiche

1 to 2 tablespoons cultured buttermilk 2 cups heavy cream (pasteurized, not ultra pasteurized or sterilized, and with no additives)

Combine the buttermilk and cream in a saucepan and heat only to tepid (not more than 85 degrees on an instant reading thermometer). Pour into a clean glass jar. Partially cover and let stand at room temperature (between 65 and 75 degrees) for 8 to 24 hours, or until thickened. Stir and refrigerate at least 24 hours before using. The cream will keep about 2 weeks in the refrigerator.

Answer 3

1 cup of buttermilk to 2 cups of heavy cream and leaving it out in a warm place (80° to 90°F, or 26° to 32°C, is ideal) for as few as eight hours and as many as 24 hours.

Answer 4

3parts fresh cream, 1part lemon juice or white vinegar, salt, pepper and a pinch of cayenne pepper. Whisk together lightly.

Answer 5

http://homecooking.about.com/library/archive/bldairy12.htm
theres a page that has a home made sour cream recipe!