Step 1

Pour cream into a glass or ceramic bowl or a glass jar.

Step 2

Add 1 tablespoon of yogurt or yogurt whey. Whisk until smooth.

Step 3

Cover with a coffee filter, cloth, or a flat plate. The mixture needs oxygen to work. Secure with the traditional metal collar or a rubber band if necessary to keep cover in place.

Step 4

Set mixture aside on a quiet shelf where it will not be disturbed for 8-24 hours. The ambient temperature should be in the 70s. Do not stir, shake, or jostle during this time.

Step 5

After 8 hours, check to see if your cream mixture is set by barely tipping the jar. It should be as firm as gelatin.

Step 6

When set, refrigerate for 2-3 hours until cold and stiff. If you like, use a whisk to make it creamy.