Mexican Crema

Ingredients

Crema is a tangy Mexican equivalent to French Creme Fraiche. It is a thick cream that is similar to our beloved sour cream but it won’t separate when heated. Makes 2 cups.

• In a bowl mix together the heavy cream and buttermilk.
• Loosely cover and let stand at room temperature for 12 hours.
• The mixture will thicken and become acidic.
• Cover and refrigerate until ready to use.
• The cream will become thicken further and become more tart.
• It will keep for up to 10 days.
• Serve over burritos, tacos,enchiladas etc.