Yesterday I talked about buttermilk. However, since I got a huge bottle of cultured buttermilk I decided it would also be a good idea to make some sour cream (or hopefully, creme fraiche) since I always seem to find a use for it.
It thickened beautifully. And the first time I used it was today same, since I used a tablespoon to thicken the sauce of the chicken I had just cooked. Delicious!