2 c. light cream
2 tbsp. buttermilk

Combine cream with the buttermilk in hot clean glass jar with screw lid. (A canning jar that has been heated in boiling water works.) Cover tightly and shake gently to thoroughly mix the buttermilk and the cream. Let stand in a warm place (similar to where you would place bread to rise) until thickened (24 to 48 hours). Store, covered in refrigerator. Stir before serving. Use within three weeks. Makes 2 cups.