Do you ever end up with half-used containers of heavy cream or buttermilk loitering about in your fridge?  You don’t want to throw them out, but they’re quickly approaching the expiration date and they’re taking up precious real estate on that crammed top shelf.   Dang, where am I gonna put this gallon of milk or third jar of pickles I just opened?  It’s time to combine the two and make the best-tasting, ultra creamy, delightfully luscious sour cream!  And it’s riDONKulouly easy!