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.
- Ready In:
- 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.
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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.1Reply
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