If you are in any doubt whatever about the cleanliness of your raw ingredients, are concerned about making sour cream without pasteurizing it, or or don't know whether your ingredients have been pasteurized or not, this is the recipe to use.

If you are working with raw milk straight from the cow, use this recipe.

Ingredients:

• 1 qt cream
• 1/2 cup buttermilk

Scald out with boiling water a stainless steel container.

Pasteurize the cream in this container by bringing its temperature slowly up to 145F and holding it there for 30 minutes.

Allow the cream to cool to 90F. Stir in the buttermilk thoroughly. Cover the container and leave in a warm place, about 75-80F, for at least 24 hours. The cream will thicken and set.

Either refrigerate and use as is, or drain for 4-8 hours in a linen dishtowel first scalded with boiling water: then refrigerate and use.