Sour cream is a dairy product obtained by the fermentation of cream with certain bacteria producing lactic acid.
Acidulous, very slightly sour, its name comes from the lactic acid it contains. Rather thick, it contains 16 to 21% fat, rennet and other enzymes.
It is used in European cuisine as a condiment or sauce ingredient and in North American cuisine as an ingredient in cakes, cookies or scones.

Preparation :

• In a bowl, combine the milk with the white vinegar or lemon juice.
• Let stand at room temperature for 10 min.
• In a large bowl, pour the cream.
• Add the liquid, mix, cover and let stand at room temperature for 24 hours.
• Use.
• Put in the refrigerator.