You know, I decided to try my hand at it late last night ... after rereading all the information here and elsewhere on the web, I just made a guess and went ahead with it!

I'll let you know how it goes, but for the most part, I figure it's like making creme fraiche, in that it's the reaction of the base to the additive (cream and buttermilk, in that case).

I made a mixture of milk and cream, brought it to a boil and took it down to 110º and added 1 Tbsp. of Stonyfield Farms Organic yogurt (whole milk and 6 live cultures).

We'll see!

Thanks for taking the time to respond.

---Amy