This is thinner than the commercial variety, but the taste is there.
2 cups heavy cream, preferably organic and not ultrapasteurized
¼ cup plain yogurt or buttermilk
- Heat heavy cream to just under a boil. Cool to room temperature. Stir in yogurt or buttermilk.
- Transfer to a glass, ceramic or stainless steel bowl and cover with a clean towel. Leave at room temperature for about 12 hours, until slightly thickened. For a tarter flavor, let it stand for 24 hours. Cover well and store, refrigerated, for up to 2 weeks.
from David Tanis, A Platter of Figs