Sour cream's tangy flavor is essential in many American recipes, from tacos to pound cakes, offering both culinary richness and an easy homemade alternative.
Making sour cream from scratch is straightforward: just blend heavy cream with vinegar or lemon juice and let it ferment at room temperature.
Homemade sour cream has a shelf life of about two weeks, and it should be monitored for mold; use an airtight container for storage.
This recipe is not only economical but also reduces plastic waste, making it a great choice for environmentally conscious home cooks.
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