This can be replaced by sour cream, but it mixes better under heat and I think tastes better. It does take a couple days of preparation before use, though, so some forethought is needed.


  • 2 Cups Heavy Cream
  • 3 Tablespoons Cultured Buttermilk


  • Combine ingredients in a CLEAN (perhaps boiled in water for a few minutes) container. I use a glass measuring cup.
  • Cover tightly with cheesecloth or any breathable material, (I use a coffee filter as recommended by the original recipe and a rubber band to secure it).
  • Let sit at room temperature for a day or two.
  • Stir and perhaps move to a container with a lid, and put in a refrigerator for a day to thicken further.


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