Put the cream in a pan and heat gently to blood temperature. Add the yoghurt, remove from the heat and cover tightly with plastic wrap. Leave to steep until the cream curdles and a thick layer of curd forms on top, with residual whey underneath - it will take around 24 hours will produce a thick cream. Gently remove the cream from the top with a spoon and discard the whey.
In an airtight container in the fridge for up to 1 week.
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