Ingredients
2 cups whipping cream
1 tablespoon plus 1 teaspoon buttermilk
Preparation
In a small saucepan heat the whipping cream over low heat just until warm (do not heat above 100 degrees) Stir in the buttermilk and pour the mixture into a glass jar. Loosely set the lid on the jar, but do not screw it shut.Put jar in a warm spot (80 degrees to 90 degrees) for 12 hours until it noticeably thicker and has the consistency of yogurt or sour cream. Stir gently, tighten the lid and refrigerate at least 4 hours. (The cream will keep will keep for ten days if covered and refrigerated
