What French cooking has used for centuries instead of sour cream — richer, thicker, and more stable in hot dishes. One of the simplest fermented dairy products you can make.
Ingredients
- 1 cup heavy cream (about 240ml)
- 2 tablespoons cultured buttermilk
Method
- Stir buttermilk into cream.
- Cover loosely with a cloth and leave at room temperature 12 to 24 hours until thickened.
Thick, velvety, and tangy — goes into soups, sauces, and desserts, or stirred into scrambled eggs. Roughly a dollar to make versus five to seven at the store.
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