In a large mason jar or bowl, combine all the ingredients and whisk until smooth, ensuring there are no lumps.
Cover the jar or bowl with cheesecloth or a paper towel, and secure it with a rubber band or tape. It’s important to allow air to circulate, so avoid using a lid.
Leave the container at room temperature for 24 hours to allow it to ferment and transform into sour cream.
The next day, remove the paper towel or cheesecloth and give the sour cream a good stir. It should be thick and ready to use!
Once refrigerated, the sour cream will thicken further, resembling store-bought sour cream.
Store the sour cream in an airtight container in the fridge for up to 2 weeks. Feel free to double or triple the recipe based on your sour cream needs.
Enjoy your homemade sour cream in all your favorite recipes!