Prep 1 min
Cook 0 mins
so tasty topping desserts. so useful in cooking. This takes no time at all to mix up, but make it the night before you need to use it in a recipe (at least) as it does need 12-14 hours for the cream to sour.
- Shake buttermilk and cream in a sterilized jar.
- Let stand, loosely covered, in warm place, until thickened, 12-14 hours.
- Stir well.
- Refrigerate, covered, up to 10 days.
I was given this recipe. I tried putting it in the oven with the light on. But have found that if I just put it on the counter and forget it, it is awesome. I even double the recipe. Last one I put in 2 Tablespoons of sour cream and 2 of yogurt, as I was out of buttermilk. It worked well. I believe the flavor is maybe a little more mild than with buttermilk. Love a dollop on fruit soups as well as in other dishes.
Oh, yummers!!! I only needed 1/2 cup so I cut the recipe in half. To bad, because this was really good! Thanks for the posting...I know that I will come back to this one again!!!