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2 c. pasteurized heavy whipping cream (not ultra pasteurized as it will not ferment correctly) 3 Tbsp. buttermilk Pour cream in a glass jar. Heat in microwave to 100 degrees (about the temperature of a baby's bottle); stir in buttermilk. Cover with a lid without screwing it down. Place jar in a warm corner of the kitchen and let it stand for 24 hours, stirring a couple of times during this time. At the end of 24 hours, the cream should be somewhat thickened. Place in the refrigerator with the lid screwed down and let sit another 24 hours, after which time it should be fairly thick. Use as a thickener for soups, sauces or gravy. Spoon over fresh fruit, puddings, warm cobblers or salads. Can be used as a substitute for sour cream in most recipes. Can be used in boiled recipes as it will not curdle. Will keep about 2 weeks. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |