Ingredients:

  • 1 cup (240 mL) heavy cream (preferably organic)
  • 2 tablespoons (30 mL) buttermilk

Instructions:

  1. In a mixing bowl, whisk together the heavy cream and buttermilk until well combined.
  2. Pour the mixture into a clean jar. If using cheesecloth, cover the jar with it for airflow, securing it with the lid or a rubber band.
  3. Leave the jar at room temperature (between 70°F and 75°F / 21°C and 24°C) for 12-24 hours. Check periodically; it’s ready when it thickens to a sour cream-like consistency.
  4. Once thickened, stir gently and then refrigerate. It will thicken further upon chilling.