From 'The Irish Pub Cookbook' by Margaret M. Johnson
Ingredients:
1 cup heavy cream (whipping)
1 tablespoon buttermilk
Directions:
1. Combine ingredients in a glass jar. 2. Stir to blend, then cover and let stand at room temperature for 12 to 24 hours, or until thickened. 3. Refrigerate until ready to use.
