Homemade Sour Cream

•  2 cups heavy cream
•  2 tbsp lemon juice (or white vinegar)

1. Add both to a clean mason jar.
2. Shake it up really well.
3. Loosely cover and let it sit on your counter for 12–24 hours.
4. Once it thickens and becomes tangy, pop it in the fridge. 

Use within 1–2 weeks.