Add the lemonn juice or vinegar to the cream then stir and mix in the milk.
Cover with a cheese cloth or paper towel and leave on counter for 24 hrs then use.
Will be thinner in consistency than regular sour cream as this lacked any added thickeners.
Notes
Don't be tempted to use low-fat cream and milk or the sour cream will be too thin.
You can add different flavors to the sour cream once it's ready such as garlic, onion powder, and chives to make a creamy onion dip or citrus zest for baking.
When covering the sour cream to ferment it should still be able to aerate so cheesecloth or a piece of kitchen paper works best. Don't seal it shut with a solid lid.
If you can get your hands on organic cream and milk use them for best flavor.
Although you shouldn't use an airtight lid while the sour cream is fermenting once it's ready keep it tightly sealed in the fridge.
If you can get into the habit of making your own homemade sour cream it's much more economical and healthier than any store-bought version.
The sour cream will keep well refrigerated in a sealed container for up to 2 weeks. Do not freeze.
Nutritional information is for one batch of sour cream.