CREME FRAICHE

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

1. Heat heavy cream to just under a boil. Cool to room temperature.  Stir in yogurt or buttermilk.

2. 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