1 cup pasteurized (not ultra-pasteurized) heavy whipping cream
2 tablespoons buttermilk
In a clean Mason jar or glass bowl mix together cream and buttermilk. Lay a napkin or paper towel loosely over and allow to sit 12-24 hours. If it's summer or your kitchen is warm it will only take 12 hours. It will be thick and creamy like sour cream. Cover it and keep in the fridge for about a week.
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