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-Combine the buttermilk and cream in a saucepan and heat only to tepid (not more than 85 degrees on an instant reading thermometer). Store, Partially cover and let stand at room temperature for 8 to 24 hours, or until thickened. Stir and refrigerate at least 24 hours before using. The cream will keep about 2 weeks in the refrigerator.
Outcome & Critique: great taste. What should I have done differently? Theres nothing I really should have done diffrently. Its pretty straight forword. Reflections on learning: This is another universal culinary thing. Its sos useful to quickly whip up. Use in sauces and act as garnish im glad I learned it.