Homemade Sour Cream

Ingredients

• 1 cup (8oz / 240g) heavy cream
• 2 teaspoon lemon juice ( or white vinegar)
• ¼ cup (2oz / 60g) milk

DIRECTIONS
 
In a jar pour the cream, add lemon juice, mix the 2 well
Pour milk, close the lid of the jar, shake it well.
Remove the lid, cover the jar with a kitchen napkin, put a rubber band around to hold it, let it sit at room temperature for 24 hours, then it will keep good in the fridge for 2 weeks.
Mix well, before you use and it is ready to use for your baking and so on. 

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