My experience is that yogurt anywhere outside the US is much better tasting and quality.

I make my own crema fresca (that is what I call it) regularly. Easy: use a pint mason jar. Start by heating the jar up by putting hot tap water in it. Remove the wate. Add whipping cream to about 3/4th full. Pour in a little buttermilk. Put the lid on and leave it on the kitchen counter for about a day and a half.

Then store it in the fridge. You can find recipes on line that are more specific on amounts, some ask for scalding the milk but I have found just warming the jar up before hand and leaving it. I use it as I would yogurt. Yummy