Homemade Sour Cream

Delicious and tender homemade sour cream is much easier than you think. Absolutely everyone can cook it. Try it and you!

Milk (the fatter the milk, the fatter your sour cream will turn out).

Heat the milk and pour into a suitable container (it can be a plastic bottle or decanter), cover the neck with gauze or other cloth, tie with a thread or elastic band.

Leave the container in a dark dry place for 3-4 days until souring (a third of the total volume will take serum).

Decant the serum with a colander for an hour and a half. Should remain white jelly-like mass.

The resulting mass whisk using a blender for 1-2 min sour cream is ready!