I can't find sour cream in Ecuador. I guess I'll have to make my own! This recipe is from http://allrecipes.com/recipe/215240/homemade-sour-cream/.
- 1/4 cup milk
- 3/4 tsp white vinegar
- 1 cup heavy cream
Combine the milk and vinegar and let stand for 10 minutes. Combine with the cream in a jar, cover it, and let stand for24 hours, then refrigerate until needed. Keeps for about 1 week refrigerated.
Will there be a problem using ultrapasteurized milk? Could yogurt culture be substituted? If too thick, can thin with more milk.