Mexican Crema

  • 725 mins
  • 2 ingredients

Ingredients

  • 2 cups heavy cream
  • 3 tbs cultured buttermilk or plain yogurt

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.

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