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Sour Cream 3



1 3/4 cups cream

2 tablespoons buttermilk


Stir cream and buttermilk in a pint jar. Cover and shake. Let stand at room temperature, uncovered, 6 hours to overnight, then chill well.

When ready to serve sour cream, beat to medium-stiff peaks - not stiff. Serve immediately. Whipped mixture should double in volume.

Makes a scant 4 cups, whipped.


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