Why it works: Cream and buttermilk work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 674 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Homemade Double Cream
Ingredients
Directions
Mix cream and buttermilk in glass jar.
Cover and allow to sit at room temperature for 12 to 24 hours or until thickened to the consistency of sour cream. The time depends on the temperature of the room.
The double cream will continue to thicken as it chills.
It will keep for about 10 days in refrigerator.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Cream + buttermilktop 10% of all pairsSmell alikemoderateCooked together674 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Heavy cream
- Provides the fat that thickens into a rich, spoonable texture.
- Buttermilk
- Its cultures and acidity thicken the cream as it sits at room temperature.
The step that matters
Letting the cream sit at room temperature. Thickening depends on live cultures in the buttermilk working at room temperature. Cool rooms slow them and warm rooms speed them up, so the cream should be checked for thickness rather than judged by the clock alone.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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