From: eastman@solstice.jpl.nasa.gov (Sherri Eastman) Date: 12 Apr 1994 12:44:10 -0400 Recipe #1: Whisk the 2 creams together in a small bowl until thoroughly blended. Pour into a jar, cover, and let stand in a warm place until thickened, about 12 hours. Stir well and refrigerate covered for 36 hours before using. This will keep from 7 to 10 days and yields 2 cups. Recipe #2: Pour the cream and buttermilk into a large glass jar. Cover and shake vigorously for 1 minute. Let stand in a warm place until thickened, at least 12 hours. Stir well and refrigerate at least 24 hours before using. Keeps 7 to 10 days. Yield 2 cups. REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from G Internet, G Internet.