1 cup whipping cream (not ultrapasteurized)
1 tablespoon buttermilk or unsweetened yogurt
Warm cream to 100 degrees. Stir in the buttermilk and pour liquid into a clean 1/2 pint container with a tightly fitting lid.
Store the jar at room temperature until the cream thickens noticably; this will take 12 to 24 hours. Refrigerate and use as desired. This cultured cream keeps up to 1 month.
Yield: 1 cup