In a jar no smaller than 300ml, pour in the milk and vinegar.Swirl together and let stand for 20 minutes.Add the cream, fasten the lid and shake it up to mix well.Let the sour cream mix stand at in a warm spot in your kitchen for three days and you’ll have a perfect sour cream for wraps or your very own Mexican feast.
Yields: 300mlRecipe reprinted with permission of Fetty's Street Food. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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