You keep your hands to yourself in making this simple and scrumptious hybrid between sour cream and fresh cream. All you need is heavy whipping cream (I prefer organic—and better yet, raw cream) and true cultured buttermilk (fav is Bulgarian cultured).
Ready. Set. Go.
- To 1 C cream add 2-3 T of cultured buttermilk.
- Let set overnight or longer until it forms a thick cream.
- Cover and refrigerate.
Lasts 3 weeks.