Mexican Crema
"A tangy thickened cream is the same as French creme fraiche. Use it to top dishes from mole to quesadillas. It's even good on peach cobbler, and a lot cheaper to make than buy."
- Ready In:
- 24hrs
- Ingredients:
- 2
- Yields:
-
1 cup
ingredients
- 1 cup whipping cream (preferably not ultra-pasteurized)
- 2 tablespoons buttermilk
directions
- In a small glass bowl, combine both ingredients.
- Cover the bowl loosely, and let it stand at room temperature for 8 to 24 hours, until the cream is thickened and tart.
- Stir it well, cover it tightly and refrigerate it.
- Use it as needed.
- Crema keeps for up to 10 days.
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Reviews
-
Annie, thanks for posting this. I use crema as a base for a number of sauces and this is a quick and easy way to make it. Thanks, again.
RECIPE SUBMITTED BY
Miss Annie
United States
