Low-fat Creme Fraiche

Who'd'a thunk? I tried this at Thanksgiving in the 'Orange Goop' and it was delicious. It took twice as long to thicken as the rich version, so you have to remember to make it two days before you need it.



1 cup buttermilk
1 cup plain yogurt
Whisk buttermilk and yogurt together in a bowl.
Cover loosely with plastic wrap and let stand in a room-temperature place overnight.
Cover and refrigerate for at least 24 hours, after which this low-fat version will be quite thick.
Makes 2 cups source: Bonnie Stern's inspiration for substituting buttermilk for cream