1 c. heavy cream
1/4 c. buttermilk (I made this too, 1 Tablespoon of lemon juice in a cup of milk and let sit for five minutes!)
Put both liquids mixed in a jar cover with lid and leave in a warmish place for 24-48 hours. Then refrigerate. (It is important to refrigerate before using if you want it to thicken up... we didn't have time and it was runny, but still delicious)
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I think it is important to use real cultured buttermilk when making this, rather than the milk and lemon juice version. It results in a much thicker sour cream.
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