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3Ingredients
30Minutes
210Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup heavy whipping cream
- 1/4 cup buttermilk (make your own by adding 1 1/2 tsp lemon juice to 1/4 cup milk)
- fresh herbs (Combine all in canning jar, cover with lid tightly and shake to combine ingredients. Let sit on kitchen counter for 18-24 hours. Refrigerate before serving. Top with, your choice when serving, if desired. Enjoy, Mary)
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories210Calories from Fat200 |
% DAILY VALUE |
Total Fat22g34% |
Saturated Fat14g70% |
Trans Fat |
Cholesterol85mg28% |
Sodium35mg1% |
Potassium80mg2% |
Protein2g |
Calories from Fat200 |
% DAILY VALUE |
Total Carbohydrate3g1% |
Dietary Fiber0g0% |
Sugars<1g |
Vitamin A20% |
Vitamin C2% |
Calcium6% |
Iron0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Greetings 3 years ago
Doubled the recipe for plain sour cream. Used Rubbermaid container. Kept in the oven with the light on because it is cold in the house. About 20 hours. Put in refrigerator for about 1 hour before serving. The top was sorta airy lumpy, but became smooth and great when stirred.
Flakeeshaneeta 5 years ago
Used buttermilk. I did not use herbs. Turned out perfectly. I let it sit for about 23 hours in a sealed bell jar. After opening, the top was very airy, evidence of good activity in the cream. I gave it a quick stir - very light, much better texture than store-bought. Tastes delicious. I made a double batch. Will make again and will try making my own buttermilk with vinegar.