Ingredients:

  • 1 cup (240 ml) heavy cream (preferably pasteurized)
  • 1-2 tablespoons (15-30 ml) buttermilk or plain yogurt (as a starter culture)
  • 1/4 teaspoon (1 g) salt, to taste

Instructions:

  1. In a mixing bowl, whisk together heavy cream and buttermilk (or yogurt) until well blended.
  2. If using, stir in salt to taste.
  3. Pour the mixture into a clean glass jar or airtight container, leaving some space at the top for expansion.
  4. Loosely cover the jar with cheesecloth or a paper towel secured with a rubber band.
  5. Place the jar in a warm, dark place (around 70-75°F / 21-24°C) for 12-24 hours.
  6. Once it reaches desired thickness and flavor, whisk it gently until smooth.
  7. Seal the jar tightly and refrigerate for up to 2 weeks.