Categories: cream
Ingredients
- 1 cup heavy cream
- 1-2 tablespoon buttermilk or plain yogurt
Directions
-
Start with a glass pint jar. Add about 1-2 Tbsp of cultured buttermilk to the bottom of it. I used store-bought, but if you like to make your own, that would work just fine as well.
-
Fill the rest of the jar up with heavy cream/whipping cream. If you like to skim yours off of your raw milk, more power to you. We don’t get enough raw milk that I’m willing to give up all that cream that makes it so lovely. I usually prefer to use organic cream or another local brand that raises their cows better, but this time I was stuck with the regular store stuff. Even with regular store cream, it’s still so much better than buying sour cream with all the stuff that they put in it.
-
I use plastic screw lids that are made to fit canning jars, and let it sit out on my counter for 24-36 hours until thickened and mildly sour-smelling. I like to write on the lids with a wipe-able marker so that it’s obvious what’s in them. The jar should sit in a somewhat warmer place in your kitchen. For me, that’s the corner counter beside my stove. Another good place is the top of the fridge.
-
Another helpful thing to do is to write the day that it needs to be transferred to the fridge so that you don’t lose track of how long it has been sitting out for. Mine says Jan.6 so that my mother-in-law knew when to put it in the fridge while I was away at Blissdom.