Ingredients:

  • 1 cup (240 ml) heavy cream (preferably pasteurized, not ultra-pasteurized)
  • 1/4 cup (60 ml) buttermilk (or plain yogurt as a substitute)

Instructions:

  1. In a mixing bowl, combine the heavy cream and buttermilk.
  2. Whisk until the mixture is well combined and slightly thickened.
  3. Pour the mixture into the clean glass jar. Leave some space at the top for expansion.
  4. Cover the jar with a lid or cheesecloth and secure it.
  5. Leave the jar at room temperature (about 70°F/21°C) for 12-24 hours, until thickened and tangy.
  6. Once thickened, transfer the jar to the refrigerator for at least 2 hours before serving.