Buttermilk Sour Cream

1. 1

   In a double boiler, combine the buttermilk and garlic.

2. 2

   Cook over simmering water, without stirring, for 15 to 20 minutes, or until the milk solids curdle in the center of the pan and leave a ring of watery liquid around the rim.

3. 3

   Strain and discard the watery liquid.

4. 4

   Transfer the curdled milk to a blender or food processor.

5. 5

   Puree until, smooth.

6. 6

   Season with salt and pepper.

7. 7

   Use now, or cover and refrigerate for up to 4 days.

8. 8

   Use as you would sour cream.

9. 9

   If necessary for a recipe, reheat gently without boiling.

* Per serving · 4 servings · Values may vary.

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