1 c. heavy cream
1 tsp. plain yogurt
1 tsp. buttermilk

In a saucepan, scald cream, remove pan from heat and let the cream cool to 100. Stir in yogurt and buttermilk until blended. Pour into covered container. Keep in warm place 80 or 90 overnight or until thickened. Chill. Will keep for 7 to 10 days. Serve with main dishes.