sour cream, not reduced fat or fat free
1Whisk sour cream and heavy cream together in a medium size non-reactive bowl.
2Transfer mixture to a non-reactive container and cover. I use a mason jar. Let sit out in a warm spot away from direct sunlight for 12 hours.
3After 12 hours, stir the mixture with a wooden spoon. Refrigerate for an additional 24 hours. Will keep for up to two weeks in the fridge.