Ingredients
1 to 2 tablespoons cultured buttermilk
2 cups (1 pint) heavy cream
Preparation
Combine the buttermilk and cream in a medium saucepan and heat only to tepid (not more that 85 degrees F). Check temperature with a thermometer. Pour mixture into a clean pint jar. Cover partially and let stand at room temperature (between 65 and 75 degrees) for 8 to 24 hours or until thickened.
Stir and refrigerate at least 24 hours before using. The cream will continue to thicken and develop flavor in the refrigerator. It will keep about 2 weeks.
