1 3/4 cups cream
2 tablespoons buttermilk
Stir cream and buttermilk in a pint jar. Cover and shake. Let stand at room temperature, uncovered, 6 hours to overnight, then chill well.
When ready to serve sour cream, beat to medium-stiff peaks - not stiff. Serve immediately. Whipped mixture should double in volume.
Makes a scant 4 cups, whipped.