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1. Pour the cream into a small saucepan set over low heat and stir just
until the chill is off. Do not heat the cream above 100° (lukewarm).
2. Remove the saucepan from the heat, stir in the buttermilk and pour
into a clean glass jar.
3. Place the lid on the jar but don’t tighten it, and put in a warm
spot. Allow the cream to develop for 12 to 24 hours, until noticeably
thicker. Stir gently and refrigerate for at least 4 hours or overnight
to chill and complete the thickening process.
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