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Ingredients
- 1 c. heavy cream
- 3 tbsp. buttermilk
Method
- Pour cream into a clean glass jar with a tight-fitting lid.
- Stir in buttermilk until well blended.
- Cover jar and let stand at room temperature for at least 12 hours, or up to 24 hours, until cream has thickened.
- Store in refrigerator up to 2 weeks.