2 cups heavy cream (try to find cream that is not ultra-pasteurized)
½ cup sour cream (or 2 tablespoons buttermilk)
In a clean jar, combine heavy cream and sour cream. Stir to mix.
Cover the jar lightly with plastic wrap and let sit unrefrigerated for 8-24 hours. (Ideally you want a location that is between 65 and 75 degrees F so the cultures will grow and the cream will thicken. If your room is cool, the process will take closer to 24 hours.)
Stir again and refrigerate before using.
Store covered for up to 1 to 2 weeks in the refrigerator.
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