- 1 cup heavy cream
- 1 tablespoon buttermilk
- 1 chipotle chile in adobo sauce
- 1/4 teaspoon kosher salt
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.
Recipe courtesy Alton Brown, 2010