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Sour cream porridge must be made from high fat (35%) natural sour cream, with no stabilisers or gelatin added. For the best results use home made sour cream. (Heat 1 cup of whipping cream to almost body temperature of 35 degrees C then whisk in 2 tablespoons of buttermilk, and stand at room temperature for at least 8 hours until thickened.)
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Simmer sour cream which has been covered, for about 15 minutes. Sift a third of the flour over the cream and simmer until the butter fat begins to come to the surface. Skim off the fat. Sift the remaining flour and bring to the boil. Boil the milk and add to the porridge until you get the desired consistency. Whisk until smooth and simmer for 10 minutes. Season with salt and serve with the fat, sugar and cinnamon.