- 2 cups heavy whipping cream (not ultra pasteurized)
- 2 teaspoons buttermilk
Pour the cream and buttermilk into a large glass jar. Cover and shake vigorously for 1 minute. Let stand in a warm place until thickened, at least 12 hours. Stir well and refrigerate at least 24 hours before using. Keeps 7 to 10 days. Yield 2 cups.
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