Ingredients
Scale
- 1 cup heavy cream (pasteurized, not ultra pasteurized).
- 1 tablespoon of plain yogurt.
Instructions
- Heat the cream in a pan until tepid, luke warm.
- Remove off heat and transfer to a clean jar. Add in the yogurt and stir well.
- Cover the jar. Keep it in a warm draft free place for about 8 to 12 hours.
- After 8 hours the cream would have thickened.
- Store it in the refrigerator for up to a week.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Basics
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 208
- Sugar: 0g
- Sodium: 24mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 82mg