2 cups pasteurized heavy cream
2 Tbsp. cultured buttermilk
1 tsp. Kosher salt
To make the sour cream, whisk together the cream, salt, and buttermilk in a clean glass bowl, cover it with cheesecloth or a clean kitchen towel secured with a rubber band around the bowl's rim.
Place the bowl in a warm (70-80 degree) spot on the kitchen counter overnight for 12-24 hours, until thick and tangy.
Place the bowl in the refrigerator until it is cold. The sour cream will thicken more once cool.
Serve as a rich and creamy dip for pork rinds.