Ingredients:
2 cups Heavy Cream
1/4 cup Buttermilk
Directions:
- Warm the Heavy Cream in a non-stick Saucepan on Medium Heat until about 100°F.
- Place the Buttermilk in a Medium Bowl, and slowly combine the Heavy Cream to it.
- Store in a warm dry place for 24 hours, stirring every 6-8 hours. During the 24 hours, the mixture will thicken and take on a tangy and nutty flavor.
- Once made, you can store it in a seal-able container in the fridge for up to 10 days.
Makes 2 1/4 cups.
NOTES: The bacteria in the buttermilk prevents bad bacteria from taking hold in the cream. This can be used for savory and sweet dishes and has many uses. My favorite is to put a dollop on some Tomato Soup.
