Ingredients
2 cups (1 pint) light cream, at room temperature.
2 tablespoons cultured buttermilk, at room temperature.
Preparation
For the best results, bring the cream and buttermilk to room temperature by letting them sit on the counter for 1 to 2 hours before you begin.
Place the cream in a medium bowl or a glass-lined thermos.
Stir in the buttermilk and cover the mixture tightly with plastic wrap (or cover the thermos).
Leave the mixture in a warm place for 24 hours, until thickened to a custard like consistency. Stir to blend, and refrigerate at least 24 hours before using. The sour cream may continue to thicken in the refrigerator.
