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Ingredients
- 1 cup heavy cream
- 2 tablespoons low-fat buttermilk
Method
- Stir the ingredients together in a clean glass jar with a tight fitting lid (or you can use plastic wrap).
- Cover tightly and let stand in a warm place overnight, or until the consistency of sour cream.
- Refrigerate 5 hours to chill.
- Keeps for 1 week in the refrigerator.