Ingredients
2 cups light cream (no more than 30 per cent butterfat), at room temperature
2 tablespoons cultured buttermilk at room temperature
Preparation
Place the cream in a glass or ceramic bowl, or better still in a glass-lined thermos flask, or an electric yogurt maker.
Stir the buttermilk into the cream, and tightly cover it.
Leave it in a warm place for twenty-four hours. Stir to blend, and refrigerate.
