Prep 5 mins
Cook 48 hrs
I adopted this recipe from Mean Chef.
- Whisk the cream and the buttermilk together in a bowl.
- Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) overnight.
- Refrigerate for overnight.
- Crema may be kept in the refrigerator for as long as a week.
Excellent. It's nice to be able to make this instead of having to run to the store.
Yay! One more Mexican ingredient that I don't have to travel an hour to get - thanks, Mean Chef! It was a little tough to convince Dad (Mr. Extreme Food Paranoia)that I wasn't trying to kill him with food poisoning by leaving dairy products out for hours, but he quite willingly gobbled up the sopes that the crema was sitting on in the end. It passed the Mexican DH test with flying colors,too. I added about 1/2 tsp. coarse salt once the crema was set up, because the store-bought brand I used to use is salted. Now, if I could just master tortillas...