1 cup heavy cream 1 tablespoon distilled white vinegar or fresh lemon juice The most important thing to consider here is the quality of the heavy cream you use. The better the cream, the thicker ...

By the way, you make sour cream by whipping cream with vinegar and then shaking it up in a jar and letting it ferment in the refrigerator. But don’t take my word for it, I have never done this.

Step 5: Meanwhile, as the potatoes roast, make the sour cream dip: In a food processor, blitz the sour cream, gim, garlic, vinegar, sesame oil, salt, pepper, and sugar until smooth.