Use pasteurized, rather than ultra-pasteurized, cream in this recipe. The ultra-pasteurized kind takes longer to thicken.
Serves: 8Hands-on: 5 minutesTotal: 1 hour 5 minutesDifficulty: Easy
- 1 cup heavy whipping cream
- 2 Tbsp. buttermilk
- Combine whipping cream with buttermilk. Pour into a glass jar, cover, and let stand at room temperature for 24 hours or until thick.
- Stir well, cover, and refrigerate. Will keep in refrigerator for up to 10 days.