Alright, so I gotta tell you about this dessert thing I tried out. “Cultured cream dessert,” sounds fancy, right? Well, it’s actually pretty simple, and honestly, a total game-changer if you’re into creamy, tangy stuff.
First off, I grabbed some heavy cream. Not the ultra-pasteurized kind, mind you! You want the good stuff that still has some life in it. Then, I hunted down some buttermilk with live cultures. That’s the key. The cultures are what’s gonna turn the cream into something special.
Next, I mixed the cream and buttermilk together in a clean jar. I think I used about a tablespoon of buttermilk for every cup of cream, but honestly, I didn’t measure all that precisely. Just eyeballed it.
Now, here’s where the patience comes in. I covered the jar loosely with a lid – you don’t want it airtight – and then just left it on my counter. Yep, room temperature. The amount of time this takes will depend on how warm your kitchen is. For me, it took about 24 hours. You’re looking for it to thicken up, kinda like sour cream. It should be jiggly.
After it thickened, I gave it a taste. It was tangy, creamy, and just the right amount of… well, cultured! If it’s not quite tangy enough for your liking, you can leave it out for a few more hours. Just keep an eye on it.
Once it was perfect, I popped it into the fridge to chill. That’s important. Cold cultured cream is way better than warm cultured cream.
How did I eat this masterpiece?
- With fruit: Seriously, a spoonful of this on top of some berries is heavenly.
- As a dip: I even tried it with some granola, kinda like a yogurt parfait.
- Straight up: Yeah, I’m not gonna lie, I ate some straight out of the jar.
The whole thing was so easy, and it’s way tastier (and probably healthier) than a lot of the store-bought stuff. Give it a try! You might surprise yourself.
