- 8 ounces heavy cream
- 1 tablespoon buttermilk (not previously-frozen)
Combine the cream and buttermilk in a very clean measuring cup. Cover loosely with plastic wrap or cheesecloth and let stand for 24 to 36 hours at room temperature (the longer you let it sit, the funkier it will taste). Stir until creamy and serve on blini with salmon roe, or atop baked potatoes.
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