Seriously awesome replacement for sour cream! Recipe from Chef John.
Ingredients:
2 cups heavy cream
3 TBSP cultured buttermilk
Directions:
Combine cream and buttermilk in a
sterile glass jar. Cover tightly with cheesecloth (or any breathable material)
and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees
C)) for 24 hours. Stir, screw on lid, and refrigerate for 24 hours
before using.
