SOUR CREAM RECIPE:

This is an easy recipe and fills in respectably when every shop in town is waiting for the "sour cream boat" to arrive.

Ingredients
1 cup heavy cream (boxed UHT cream works perfectly)
1/4 cup unflavored, natural yoghurt - usually found in the dairy section packaged in a white container with a clear lid. Or 1/4 cup sour cream or buttermilk can be substituted but hey, you're doing this because you're already out of sour cream, right?)

Instructions
Thoroughly mix ingredients. Pour into clean glass or clear pastic jar(s) with tight fitting lid(s). Cover and let stand at room temperature about 24 hours until very thick. Chill well before using and keep refrigerated
Yield: 1 cup
Other quantities can be made using the 4:1 ratio but it is not recommended to exceed 1 litre/quart per storage container. When you've made some, reserve 1/4 cup to use as starter for your next batch. Keeps about 2-3 weeks in the refrigerator.

OR - add approx 1 T freshly squeezed lemon or lime juice to 1 C heavy cream. Whisk vigorously. Add pinch of salt. Let sit at room temp overnight for stronger flavor. This thickens as it sits.