Combine cream and buttermilk in a glass jar. Cover and let stand at room temperature (about 70 degrees F) for 8 to 24 hours, or until thickened.
Stir well and refrigerate. Use within 10 days.
~ Use as a thickener for soups or sauces.
~ Spoon over fresh fruits, puddings or warm cobblers.
~ Can be used in boiled recipes. Will not curdle.