Driving to the store for a carton of sour cream is not economical when the nearest store is 12 miles away. Yet green chili rellenos (baked from the frozen stock of the summer) just don't taste as good without the creamy additive in the rice.

A few weeks ago, when faced with this problem, I started wandering around the Web looking for recipes. After testing a few, I found that the half and half, plus the last few tablespoons of sour cream method is the easiest. The biggest surprise was that the resulting homemade sour cream tasted much better than the very batch that supplied the "sour cream start."
The way I do this is as follows:
  • 2 cups half and half
  • 1 quart-sized mason jar
  • 2 tablespoons sour cream 
Put all into the jar. Cover. Shake it! Wait 12-24 hours until it is firm and enjoy. 
My theory is that it tastes better because the half and half that we put in our coffee is of a better quality than the cream used in commercial production of sour cream. Or maybe it is just fresher.
WARNING: Don't used ultra pasteurized half an half - I get mixed results with it.
I had a little fun with my new Storm and shot a casual video demo - not bad video quality for a phone.