- Level: Easy
- Total: 1 day 11 min
- Prep: 10 min
- Inactive: 1 day
- Cook: 1 min
- Yield: approximately 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 211
- Total Fat
- 22 g
- Saturated Fat
- 14 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 2 g
- Cholesterol
- 82 mg
- Sodium
- 244 mg
- Level: Easy
- Total: 1 day 11 min
- Prep: 10 min
- Inactive: 1 day
- Cook: 1 min
- Yield: approximately 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 211
- Total Fat
- 22 g
- Saturated Fat
- 14 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 2 g
- Cholesterol
- 82 mg
- Sodium
- 244 mg
Ingredients
Directions
- Put the heavy cream in a 16-ounce microwave-safe glass jar. Microwave on high until the cream is just under 100 degrees F, about 30 to 40 seconds. Add the buttermilk, close the jar, and store in a warm place for 24 hours. The cream will have thickened to the consistency of thin yogurt.
- Add the chipotle chile and salt and process with an immersion blender, in the jar, until smooth, approximately 20 seconds. Refrigerate until ready to use.
