Mexican Crema

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“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
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

  • 1 cup whipping cream (preferably not ultra-pasteurized)
  • 2 tablespoons buttermilk

Directions

  1. In a small glass bowl, combine both ingredients.
  2. Cover the bowl loosely, and let it stand at room temperature for 8 to 24 hours, until the cream is thickened and tart.
  3. Stir it well, cover it tightly and refrigerate it.
  4. Use it as needed.
  5. Crema keeps for up to 10 days.

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